As most of you know, we just welcomed our second son into the world and our family. I have invited some of my favorite bloggers to share guest posts with us every Friday for the next couple of months while I decrease my workload and focus on integrating our newest little person into our family.
Be excited because not only are these amazing bloggers to discover but they will be sharing some pretty fabulous Real Food recipes, kitchen tips and tricks and even crafts!
Today, we welcome Alice from Hip Foodie Mom. Alice focuses on family friendly recipes that use fresh, local and seasonal products. She is also a mom like me and knows what it takes to get dinner on the table, most of the time with little hands helping in the kitchen.
Plus, Alice shares my love of Kimchi. If you follow me on IG, you know that I usually have a couple of tablespoons of either Kimchi or sauerkraut with my breakfast. So, you know I am beyond excited about this recipe – I cannot wait to make this Korean Style Cauliflower Fried Rice.
Thank you so much Alice!!!
Hello Everyday Maven Readers!
I’m Alice from the blog, Hip Foodie Mom! My focus is recipes using fresh, local and seasonal ingredients. You will find a mix of Asian foods, vegetarian, meat dishes and sweet treats and more on my blog!
I used to live in Seattle, WA, where I met Alyssa at a food event. And recently we hosted a virtual baby shower for Alyssa and I’m here today to share a recipe! I’m a mother of two girls so I remember how hard it was initially with a newborn. I loved it but you’re not getting as much sleep as you’d like and with my second, I was learning how to be a mother to TWO . . .
Needless to say, I was happy but tired. And when it came to meal time, I wanted to keep things simple, but still delicious.
Enter this fabulous Korean-style cauliflower rice.
You can prep a lot of the veggies a day ahead of time and the cauliflower can keep in the refrigerator for a couple of days. This cauliflower rice uses some of my favorite Korean things: kimchi and gochujang. I emailed Alyssa to ask if she liked kimchi and she said, “I live for kimchi!! I have some every morning with my breakfast!”
If you’ve never tried kimchi, you need to. It’s the next big superfood. I’m calling it now. Not only is it delicious, but there are health benefits too!! I love all the flavor and textures this cauliflower rice has and it’s absolutely delicious!
I hope you give this Korean-Style Cauliflower Rice a try!
Alyssa, thanks for having me! I hope you are enjoying the new addition to your beautiful family!
10 minPrep Time
20 minCook Time
30 minTotal Time
- 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 tamari ( or Coconut Aminos )
- 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!