Baked Kimchi Cauliflower Rice
Yield: serves 2-3 as an entree
Ingredients
- 1 pound (16 oz) cauliflower rice
- 1 cup kimchi, chopped into bite sized pieces
- 1 Tablespoon kimchi juice
- 1 1/2 Tablespoon gochujang (Korean chili pepper paste)
- 2 Tablespoons reduced sodium soy sauce
- 1/2 Tablespoon seasme oil
- 1 1/2 Tablespoon rice bran oil, or vegetable oil
- 1 cup shelled edamame, frozen
- 3 stalks green onions, sliced (only green parts)
Garnishes:
- additional sliced green onions
- toasted white sesame seeds
- fried egg
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, combine cauliflower rice, kimchi, kimchi juice, gochujang, soy sauce, sesame oil, rice bran oil (or vegetable oil), frozen edamame, and sliced green onions. Fold to combine until ingredients are thoroughly mixed.
- Spread mixture on a large baking sheet (13 x 18-inch). The baking sheet will be very full. Use two smaller baking sheets, if necessary. Bake for 30-35 minutes. Every 10 minutes remove baking sheet from oven, stir mixture, and spread out again. As the cauliflower cooks, it will greatly reduce in size.
- Serve warm and garnish with green onions, sesame seeds, and fried egg.
Notes
- You can make your own "cauliflower rice" by pulsing cauliflower florets in the food processor.
- Kimchi juice refers to the liquid the cabbage expels as it's fermenting/pickling in the jar.