Cauliflower Bibimbap

This amazing Korean Cauliflower Bibimbap recipe is delicious, low-carb, keto friendly, and easy to make. The perfect quick vegetarian weeknight dinner idea

Course Entree

Cuisine Korean

Keyword bibimbap, korean dishes, korean low carb dishes, low carb dishes, riced cauliflower recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 306kcal

Ingredients

1 Cauliflower Head medium sized
2 cups Kale
1 Carrot peeled and cut into matchsticks
6 oz Shiitake Mushrooms Sliced
1 cup Bean Sprouts
2 cups Fresh Baby Spinach
2 Eggs
2 tablespoons Low Sodium Soy Sauce or more, to taste
2 tablespoons Sesame Oil or more, to taste
2 tablespoons Sriracha Sauce to taste
Salt + Pepper
Sesame Seeds (optional)

US Customary - Metric

Instructions

For Cauliflower rice: Cut into small pieces and put in food processor until it resembles grains of rice. Pour into a large bowl, cover with paper towel and microwave for 4 minutes.
Boil a saucepan with water. Add the bean sprouts and blanch them until they are a bit soft. Don't overcook.
Drain and place them in a bowl. Add 1 tbsp of sriracha sauce, 1 tsp sesame oil and a teaspoon of sesame seeds and toss with bean sprouts. Set aside.
Blanch the carrots the same way, making sure you do not overcook them.
In a medium, pan sautee the mushrooms with 1 tbsp of the sesame oil until it is soft. Add 1 tbsp of the soy sauce over the mushrooms and set aside in a dish.
Next, cook the spinach in the same pan until it is soft, making sure you add a bit of soy sauce for flavor. Set spinach aside
Repeat the same process with the Kale
Fry the egg
In a bowl assemble with cauliflower on the bottom, followed by the veggies and top with fried egg
I would suggest adding sriracha sauce or any Korean hot pepper paste on top and maybe an extra drizzle of soy sauce.
Stir all the ingredients together and enjoy!

Notes

For paleo, substitute soy sauce for liquid aminos

For even lower in carbs omit the Kale

Nutrition