Print Recipe

15 Minute Korean Cauliflower Bowl

Vegetarian, Gluten-free and low-carb. Whip this up on a busy night or double the recipe and have leftovers for lunch the next day. This easy low-carb cauliflower rice bowl has all the flavors of a bibimbap and none of the heaviness of a traditional rice bowl. If you use 2 small frying pans, you could probably get it done in 12 mins. :)
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Lunch or Dinner
Cuisine: Asian, Korean
Keyword: Bibimpab, Gluten-free, Low-Carb, Vegetarian
Servings: 1
Author: handhconnection
Cost: $4

Equipment

Ingredients

  • 6 Ounces Cauliflower Rice (I use frozen)
  • 2-3 Ounces Mushrooms (About 4 medium mushrooms) (Organic Cremini or Shiitake mushrooms)
  • 1 Egg (Organic or pasture raised if possible)
  • 2 Cups Fresh Spinach (Prewashed) (or any kind of mixed greens)
  • 1/4 Cup Kimchi (Read label if vegetarian or Paleo/Keto)
  • 2-3 Squares Roasted Seaweed (Precut and packaged)
  • 4 Teaspoons Sesame seed oil (Divided: 2 for the mushrooms, 1 for the egg, 1 for spinach)
  • Salt & Pepper to taste

Instructions

  • Defrost the frozen cauliflower in the microwave. While the cauliflower is defrosting, get started on the egg.
  • Heat frying pan until very very hot. Add 1 teaspoon of the sesame seed oil and drop the egg into the frying pan. Sprinkle some salt on top.
  • While the egg is cooking and cauliflower is defosting, wash and chop the mushrooms. Get another pan hot, add 2 teaspoons of the sesame seed oil to the pan and add the mushrooms so they are flat on the surface of the pan. Don't move them and allow them to cook on medium high for 1.5 - 2 minutes before flipping them over and cooking for an additiona 1-1.5 mins. This will give them a beautiful caramelization. Season with a pinch of salt.
  • When the egg is done, put it on a plate and set it aside. Add the defrosted cauliflower to the same pan and add salt and pepper to taste. Stir fry until the water has evaporated. (Approximately 5 minutes). Don't forget to taste. Seasoning goes a long way with this dish.
  • When one of the frying pans are free, add in the remaining 1 teaspoon of sesame seed oil and the prewashed spinach. Quickly stir fry for 1 minute or until wilted. Season with a pinch of salt.
  • Assemble. Add the cauliflower rice to the bottom of a bowl. Add the mushrooms, spinach and kimchi covering all of the cauliflower rice. Add the egg in the middle and garnish with seaweed on the side.

Notes

Tip: Seasoning goes a long way with this dish. Don't oversalt each component but make sure each item gets some seasoning love.