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Korean Style Cauliflower Rice

Course: Main
Cuisine: Korean-ish
Servings: 4 to 6
Author: Hip Foodie Mom


  • 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!!