taste - maybe brush it beforehand with some
flavoring agent (not necessarily soy sauce, but
that did come to mind). Vegemite?

Adding a fluid to flavor the soy wrap would make it impossible to wrap, it

I must not be familiar with the product.

would be soggy like a paper towel. I'm hoping for a neutral taste,

actually.

But, to each his own.

So you'd want a flavorsome cauliflower mixture.

Thinking of the war between cauliflower-cheese and
nori, would it be possible to bind the cauliflower
with something else?

Yeah, chia comes to mind. I've been considering it too. Maybe egg yolk.

I don't

now.

Yolk, eh. Why not the white, maybe meringued for lightness?

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Cauliflower, Kathy Pitts' Way
Categories: Vegetables
Yield: 1 recipe

1 Head cauliflower
4 oz Butter
1/2 c Dry bread crumbs
1 Lemon, juice only

Remove the leaves from the cauliflower and remove most of the core
(leaving enough core to keep the cauliflower in one piece.) Steam
till just tender.

Meanwhile, melt about half a stick of butter in a small frying pan.
Toss in the bread crumbs, and cook till the crumbs are brown,
stirring all the while. Add the juice of a lemon.

Place the steamed cauliflower in a serving bowl and pour the
lemon/butter /crumb mixture over it. Serve.

Kathy's Pitt's recipe typed into MM format by Mary Riemerman

MMMMM
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Re: 865 Low Carb Sushi Roll
By: MICHAEL LOO to DANIEL on Wed Aug 28 2019 11:21 am

Yolk, eh. Why not the white, maybe meringued for lightness?

Fascinating.

Daniel Traechin
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