KETO Kimchi Fried CAULIFLOWER RICE | Riced Cauliflower Recipe | VEGAN & EASY!!

kimchi

🥗Healthier: sauerkraut

💰Cheaper: spicy pickled vegetables

Sauerkraut offers a similar tangy flavor, while spicy pickled vegetables can mimic the heat of kimchi.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola oil is more economical.

egg

🥗Healthier: tofu

💰Cheaper: scrambled egg substitute

Tofu can provide a similar texture and protein, while egg substitute is often less expensive.

Chop the cauliflower into pieces and place it into a food processor or blender; pulse until it resembles rice.

Shell and chop 4 cloves of garlic.

Dice about 1.5 cups of shiitake and brown mushrooms.

Chop about 1.5 cups of celery.

Chop about 2 cups of vegan kimchi, reserving the liquid it came in.

Heat a few tablespoons of sesame oil in a large pan over medium heat.

Add the garlic and mushrooms to the pan; sauté until they brown slightly.

Add the chopped celery to the pan; cook until it retains some crispness.

Add the chopped kimchi to the pan; stir to combine.

Add the riced cauliflower to the pan; mix well with the other ingredients.

Pour in about half a cup of the reserved kimchi juice and add gochujang to taste; stir everything together.

Serve in a bowl and sprinkle with black sesame seeds as a garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens