Cauliflower rolls with salmon

Break the cauliflower (200 g) into small florets and place them in a pot. Pour water over the cauliflower and add salt (1/2 tsp).

Once the water boils, reduce the heat and cover the pot with a lid. Allow the cauliflower to cook on low heat for about 15 minutes, then drain the water.

When the cauliflower cools down, mash it with a potato masher, adding butter (1 tbsp) and, if desired, a raw egg yolk (1 piece).

Cut the lightly salted salmon (150 g) into sticks about 1.5 cm thick.

Prepare a sheet of nori, onto which spread the cooled cauliflower puree.

In the center of the sheet, spread cream cheese or cottage cheese (1-2 tbsp). Carefully place the sliced salmon on top of the cheese. Then, starting from one edge, gently roll the sushi, trying to keep the filling inside.

Once the roll is formed, cut it into portion-sized pieces of your desired width.