Dolmas with Yoghurt Dipping Sauce

For the marinated vine leaves:

15 vine leaves
5 teasp. salt
2 tablesp. lemon juice  


1. Roll the vine leaves loosely and put them in a sealable jar.
2. Mix salt, lemon juice and water.
3. Pour over the vine leaves in the jar.
4. Let marinate for at least 2 days.

For the filling:

3 c cauliflower (one medium cauliflower)
¼ c pine nuts or macadamia nuts
¾ teasp. salt
½ teasp. cinnamon
1 teasp. cumin
⅛ teasp.  asafoetida
1 tablesp. olive oil  
1 tablesp. lemon juice
1 teasp. lemon zest
2 teasp. mint, chopped
2 teasp. goji berries, soaked for about 10 minutes


1. In a food processor pulse cauliflower and pine or macadamia nuts into a rice-like consistency.
2. Place the rice in a bowl and add all the other ingredients. Gently mix. 

To finish:

1. Place a mainated vine leaf, inside facing up, on a plate.
2. Place some of the filling onto the leaf and carefully roll, taking the sides in. 


For  the Yoghurt Dipping Sauce

1 c sunflower seeds, soaked
4 tablesp. lemon juice
1 tablesp. olive oil
1 teasp. salt
Pinch of white pepper
1 teasp. xylitol
⅛  teasp. asafoetida
1 ¼ c water
1 teasp. lemon zest
2 teasp. mint, chopped 


1. In a blender, blend the eight first ingredients smooth and creamy.
2. Place into a bowl, add lemon zest and mint.
3. Chill before serving.