Cauliflower Bibimbap

Cauliflower Bibimbap is a vibrant and healthy twist on the traditional Korean dish, substituting rice with cauliflower for a low-carb delight. Packed with colorful vegetables and topped with a fried egg, it's a satisfying meal full of flavor and nutrients.

Ingredients

• Cauliflower - 300 grams
• Carrot - 1 medium, julienned
• Zucchini - 1 small, julienned
• Spinach - 100 grams
• Eggs - 2 large
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Gochujang (Korean chili paste) - 1 tablespoon
• Garlic - 2 cloves, minced
• Sesame seeds - 1 teaspoon
• Vegetable oil - 1 tablespoon
• Green onion - 1 stalk, chopped

Steps

1. Begin by washing and cutting the cauliflower into florets. Use a food processor to pulse the cauliflower until it resembles rice grains.
2. In a large non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until tender. Season with 1 tablespoon of soy sauce and set aside.
3. In the same skillet, add a bit more oil if necessary, and sauté the minced garlic for 30 seconds until fragrant. Add the julienned carrot and zucchini, cooking for about 3-4 minutes until slightly softened.
4. Add the spinach to the skillet and cook until wilted, about 2 minutes. Stir in 1 tablespoon of sesame oil and set the vegetable mixture aside.
5. In another small skillet, fry the eggs sunny-side up to your desired doneness.
6. To assemble, divide the cauliflower rice between two bowls, placing the sautéed vegetables on top. Add a fried egg to each bowl, drizzle with gochujang, and garnish with sesame seeds and chopped green onion.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 186 mg
• Total Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in carbohydrates, making it suitable for low-carb diets.

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