Furikake Cauliflower Bites with Avocado Sauce

For the Cauliflower

• Two large heads of cauliflower
• 2 tsp toasted sesame oil
• Generous salt and pepper

For the Furikake Seasoning

• Four sheets of nori (or a package of seaweed snacks)
• 4 tbsp sesame seeds
• 1 tsp fleur de sel or other flaky, flavorful sea salt

For the Dipping Sauce

• Ripe avocado
• Juice of a lime
• Inch of fresh ginger root
• 1 tsp honey or agave

1. Preheat the oven to 425 and lightly oil a large sheet tray.
2. Cut the cauliflower heads into florets. For the bigger florets, cut them in halves or thirds for even cooking.
3. Transfer the cauliflower to a large bowl and drizzle with toasted sesame oil. Season generously with salt and pepper, then toss until all the florets are evenly (but lightly) coated.
4. Lay the cauliflower florets on the sheet tray in a single layer. Roast for about 30-35 minutes until tender and lightly browned.
5. While the cauliflower is roasting, cut the seaweed as finely as possible (the pieces should be about the size of the sesame seeds), making sure to use a completely dry cutting board and knife. Combine the seaweed with the sesame seeds and salt.
6. To prepare the sauce, grate the ginger on a microplane, then combine all of the sauce ingredients in a blender or small food processor. Blend until you have a luscious, smooth consistency, adding a dash of water if needed.
7. Once the cauliflower is done roasting, remove the sheet tray from the oven and transfer the cauliflower to a serving dish. Sprinkle generously with furikake and serve immediately alongside the avocado sauce.