This Cauliflower Bibimbap is a low-carb twist on the classic Korean rice bowl, made with fresh vegetables, cauliflower rice, and a fried egg. A healthy and flavorful dinner idea.
Cauliflower Bibimbap
If you love Korean flavors but want something a little lighter, this cauliflower bibimbap is going to be your new obsession. It has everything you love about the classic dish, just without the rice.
Instead, we use cauliflower rice as the base, then load it up with sautéed vegetables, a perfectly fried egg, and a drizzle of spicy sauce. It’s colorful, satisfying, and packed with flavor.
The best part? It’s super customizable and comes together quickly, making it perfect for busy weeknights when you still want something fresh and delicious.
Why You’ll Love This Cauliflower Bibimbap
- Low-carb and keto-friendly
- Quick and easy weeknight dinner
- Packed with fresh vegetables
- Completely customizable
- Big bold Korean-inspired flavors
What Is Bibimbap?
Bibimbap is a traditional Korean rice bowl topped with a variety of vegetables, protein, and a fried egg. It’s typically mixed together with a spicy sauce before eating.
This version swaps the rice for cauliflower rice, making it lighter while still keeping all the delicious flavors and textures.
Key Ingredients
- Cauliflower rice keeps this dish low-carb while still satisfying
- Fresh vegetables, like carrots, mushrooms, spinach, and bean sprouts
- Eggs add richness and protein
- Sesame oil gives that classic nutty flavor
- Sriracha or chili sauce, for heat and balance
How to Make Cauliflower Bibimbap
- Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the cauliflower rice, season with salt, and cook for 5–7 minutes until tender. Remove and set aside.
- In the same skillet, add a little more oil as needed and cook the vegetables. You can cook them separately for the best flavor, or together if you’re short on time. Season lightly with salt.
- Fry the eggs to your liking.
- To assemble, divide the cauliflower rice into bowls and top with the cooked vegetables.
- Add a fried egg on top, then drizzle with sriracha and soy sauce.
- Sprinkle with sesame seeds if desired, mix everything, and enjoy.
Tips for Success
- Do not overcook the cauliflower rice, or it will become mushy
- Cooking vegetables separately gives the best flavor and texture
- Use pre-riced cauliflower to save time
- Adjust spice level to your taste
Variations
- Add grilled chicken, beef, or shrimp for extra protein
- Use tofu for a vegetarian or vegan version
- Add kimchi for extra flavor
- Top with avocado for a creamy twist
Frequently Asked Questions
Is this recipe keto?
Yes, this cauliflower bibimbap is low-carb and keto-friendly.
Can I make it vegan?
Absolutely, just skip the egg and use plant-based protein like tofu.
Can I meal prep this?
Yes, store components separately and assemble before serving.
What sauce is best?
Sriracha or chili garlic sauce works great, but you can also use gochujang if you have it.
I hope you can try this delicious Cauliflower Bibimbap at home. If you do, tag me @Livingsweetmoments or use #LivingSweet.
Cauliflower Bibimbap (Low Carb Korean Rice Bowl Recipe)
Ingredients
- 4 cups cauliflower rice fresh or frozen
- 1 cup carrots julienned
- 1 cup mushrooms sliced
- 1 cup spinach
- 1 cup kale chopped
- 1 cup bean sprouts
- 4 eggs
- 2 tablespoons sesame oil
- Salt to taste
For Serving
- Sriracha or chili garlic sauce
- Soy sauce or tamari
- Sesame seeds optional
Optional protein
- Cooked chicken beef, shrimp, or tofu
Instructions
- Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add the cauliflower rice, season with salt, and cook for 5–7 minutes until tender. Remove and set aside.
- In the same skillet, add a little more oil as needed and cook the vegetables. You can cook them separately for the best flavor, or together if you're short on time. Season lightly with salt.
- Fry the eggs to your liking.
- To assemble, divide the cauliflower rice into bowls and top with the cooked vegetables.
- Add a fried egg on top, then drizzle with sriracha and soy sauce.
- Sprinkle with sesame seeds if desired, mix everything together, and enjoy.
Notes
• Do not overcook cauliflower rice or it will become mushy
• Use pre-riced cauliflower to save time
• Adjust spice level by adding more or less sriracha
• This recipe is naturally gluten-free if using tamari instead of soy sauce
• Add protein like chicken, beef, or tofu to make it more filling
Nutrition
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This isnt keto friendly when it comes in at 23 carbs a serving.
Bibimbap does not use Sriracha. You need to use gochujang to make bibimbap sauce. It is very easy to make and has much more flavor to it.
yummy gochujang!