It’s Friday!!! Woot woot!!! We survived another week!
We’ve been in Dallas and have been having so much fun and my brother’s family and sister’s family arrive tonight so my kids are so excited to see their cousins!
Spending time with family. Seriously, this is what it’s all about.
I love that all of our kids can get together and play and love seeing each other. Ah, if only we could all live in the same state! A girl can dream . .
Well, today, I’m bringing you something I am obsessed with. Something I seriously hope you will try. . I might say this about every recipe (don’t we all?) but I sooooo mean it with this one.
If you’re a fan of cauliflower, you have to try cauliflower rice! I’m telling you, this is not to be missed. I love dishes that turn something as beautiful as a head of cauliflower into something like this.
All with the magic of a food processor.
I am guest posting today over at Everyday Maven for my friend, Alyssa, who recently had a baby and is spending some quality time with her newborn. If you haven’t visited Everyday Maven, you need to. Alyssa has a great “why I started the blog” story, and has a ton of delicious mostly Paleo, Whole30 & Gluten Free recipes and she loves Korean and Asian Foods! She even has this great post on how to make cauliflower rice and a delicious recipe for Ginger Coconut Cauliflower Rice.
My Korean Style Cauliflower Rice that I am sharing today uses some of my favorite Korean food ingredients and yes, has a little heat. Big flavor, a little spice, lots of texture and it’s healthy! OK, so maybe the fried egg on top doesn’t make it completely healthy but I couldn’t help myself.
How could I not top this with an egg?! So, head on over to Everyday Maven for my post and this recipe! I hope you enjoy!
- 1 small to medium sized head of cauliflower, green leaves removed and cut into chunks
- 2 tablespoons sesame oil, split + more if desired
- 2 garlic cloves, peeled and minced
- 8 oz. package mushrooms, finely diced (I used cremini)
- 1 large carrot, finely diced
- 2 to 3 asparagus spears, finely diced
- 1 tablespoon brown rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 cup kimchi, chopped
- 1 to 2 tablespoons Korean hot pepper paste (Gochujang)
- 1 teaspoon honey
- fresh green onions, diced for garnish
- half raw zucchini, julienned and finely diced for garnish
- Fried egg for serving, optional
- roasted sesame seeds for garnish
- Using a food processor, place the cauliflower chunks inside and pulse until it becomes a cous-cous like texture. Remove from food processor and set aside.
- Using a large saute pan over medium-high heat, heat one tablespoon of the sesame oil, after a minute or two, add the garlic and saute for 1 to 2 minutes. Add in the mushrooms, carrots and asparagus and saute until tender, for about 5 to 6 minutes. Season with the brown rice vinegar and soy sauce and toss together. Add the chopped kimchi, cauliflower rice, gochujang (start with one tablespoon), honey and drizzle the remaining sesame oil and mix together. Taste and adjust any ingredients as needed.
- Toss together and let cook for another 2 to 3 minutes, or until warmed through. Serve with the diced green onions and zucchini on top and top with a fried egg. Sprinkle on sesame seeds and serve immediately. Enjoy!!
For more, visit Everyday Maven