Cauliflower Korean Rice

Cauliflower is a very versatile veggie that can be used in multiple preparations. One of my favorites is cauliflower rice as it’s very easy to make and a low-carb option full of nutritional value. Having made this recipe many times for my friends I know how surprising and delicious it is. Here is the step by-step:

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Ingredients

2 portions

• 1/2 cauliflower

• 1/2 zucchini

• 1 small carrot

• 1/2 paprika

• 60 gr. frozen peas

• 1 green onion or chives

• 2 eggs

• 1 garlic clove

• 1/2 lemon

• Salt & pepper

• 2 tablespoon sesame oil

• 1 tablespoon rice vinegar

• 1 1/2 tablespoons soy sauce/tamari/coco aminos

• Ginger

• Coriander

• Chilli flakes/ Sriracha (optional)

• Kimchi (optional)

Equipment

Manual grater or food processor

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1. Cut the cauliflower into pieces and boil them in water for a few mins. Don’t overcook

2. Put the cauliflower in a food processor and pulse until it resembles grains of rice. Alternatively, grate cauliflower with a manual grater

3. Wash and chop the zucchini, paprika, and carrots in small squares

4. Finely chop garlic and ginger

5. Make a dressing with soy sauce or alternatives, rice vinegar, chili flakes/sriracha, garlic, and ginger in a small bowl

6. Heat oil in a pan or wok and stir fry the veggies along with the grated cauliflower for 10 mins

7. Add peas and dressing to the pan and fry for other minutes

8. Chop coriander and green onions/chives finely

9. Fry the eggs according to your personal taste

10. Serve the rice with coriander, onions/chives, and an egg on top. Kimchi on the side, some squeezed lemon, and ready to enjoy!