Cauliflower Kimchi Fried Rice

Cauliflower Kimchi Fried Rice
Cauliflower Kimchi Fried Rice
Prepare to have the most amazing and comforting dinner on your hands in about 15 minutes. Even if you are not into spicy foods, do give this a try: sauteing the kimchi mellows out the heat and adds deep umami flavor. What you get is the flavor of the kimchi minus the spiciness. Instead of using cold leftover rice as is customary, I used a quick cauliflower “rice” to add more nutrients and keep things light. If you want to use regular rice, just use the same amount of rice for cauliflower. I also pan fried some golden tofu cubes, and garnished with nori flakes, toasted sesame seeds, and a bit of green onions–so amazing!
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 2
vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy pescatarian
  • sea salt
  • 1/2 tbsp olive oil
  • toasted sesame seeds for garnish
  • 1/4 cup kimchi juice
  • 1/2 head cauliflower (approx 2 cups)
  • 1 cup kimchi
  • 1/2 tbsp vegan butter
  • 1/2 block tofu cubed
  • nori flakes for garnish
  • scallion chopped, for garnish
  • Carbohydrate 2.85870964128238 g
  • Cholesterol 0 mg
  • Fat 0.860357810856782 g
  • Fiber 0.133584564398317 g
  • Protein 0.110839083085841 g
  • Saturated Fat 0.11859902832976 g
  • Serving Size 1 1 Serving (5g)
  • Sodium 288.192168294452 mg
  • Sugar 2.72512507688407 g
  • Trans Fat 0.0341853858693927 g
  • Calories 18 calories

1. Chop cauliflower into chunks and pulse in a blender or food processor (about 6-8 quick pulses) until they turn into “rice.” 2. Heat a nonstick pan over medium heat. Add EVOO. When the oil is hot, add tofu cubes and leave them alone for about 4 minutes. Seriously, just go do something and come back. This is how you get a nice golden crust. Check a few pieces to see the color, and then flip them over onto the other side, and cook for another 3-4 minutes. Sprinkle with sea salt. Set aside. 3. In the same pan, add vegan butter. Over medium heat, add kimchi and kimchi juice, and cook for about 3-4 minutes, lightly stirring. Add cauliflower rice and stir to combine. Cook for another 5 or so minutes, until cauliflower is completely cooked. 4. To serve, top rice with tofu cubes. Garnish the fried rice with nori flakes, sesame seeds, and green onions, and serve.

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