Tis the season of the cauliflower. They are big, easy to find, locally grown and very inexpensive this time of year. I have been making this recipe all month long and I change it up with whatever veggies are hanging out in my fridge. If you love fried rice, but don’t want the rice then you have to try this Kimchi Cauliflower Fried Rice.
Are you curious about kimchi? If you have not yet had the opportunity to try kimchi I can say it is definitely one of those acquired tastes and be warned it may not be love at first bite. Kimchi is a bit hot and spicy with a tangy, slightly sour and crisp flavour. So what is kimchi? Kimchi is a staple in Korean cuisine, usually made of fermented cabbage, although just about any vegetable can be fermented. The fermentation process creates healthy bacteria which is great for your gut and helps to aid in digestion.
What I like about this recipe is that you can create this dish in a flash - At all times a jar of kimchi is in my fridge and if you don’t have time to make the cauliflower rice yourself you can find packages of riced cauliflower in the produce section and freezers at most grocery stores. I have yet to make my own kimchi but stay tuned it may be my next cooking experience or experiment. Attention Gordy…(my very own in-house taster), be warned you may be eating a mouthful of kimchi on top of your next burger!
Kimchi Cauliflower Fried Rice
You can make this dish in less than 15 minutes.
FYI - This recipe is adapted from Goop.
Ingredients
This recipe makes 2 -3 servings.
1 small head cauliflower, (about 4 cups)
2 tbsp oil, use any oil you like (I made mine with avocado oil)
1 small clove garlic, minced
2 tsp sesame oil
1 small bunch of kale, (any type of kale you like) ribs removed, leaves sliced into ribbons
2 scallions, thinly sliced
½ cup chopped kimchi
¼ cup chopped fresh parsley
3 tbsp tamari, soy sauce or coconut aminos
Sriracha or your favourite hot sauce, for serving
Sesame seeds for garnish (optional)
Directions
1. Cut the cauliflower into small florets, then in small batches add the cauliflower into the bowl of a food processor and pulse until it resembles grains of rice.
2. Heat both oils in a large nonstick sauté pan over medium-high heat. Add the garlic, kale and cauliflower and sauté until the kale is wilted and the cauliflower is beginning to brown, about 5 minutes. Mix in the scallions, kimchi, parsley, and tamari sauce.
3. Taste for seasoning and serve with Sriracha or your favourite hot sauce.
Cooks Notes
Top with any protein you like, such as a fried or a soft-boiled egg, baked tofu, (my fav) or baked tempeh.
This recipe is adaptable to any green leafy vegetables such as spinach, bok choy or swiss chard.