Chili Paste Rice

Chili Paste Rice is a flavorful and spicy Korean snack that combines the heat of gochujang with the nutty essence of sesame oil, served over a bed of cauliflower rice. This Paleo-friendly dish is perfect for a quick bite, offering a harmonious blend of textures and tastes.

Ingredients

• Cauliflower - 300 grams
• Gochujang (Korean chili paste) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Green onion (chopped) - 2 stalks
• Carrot (grated) - 50 grams
• Cucumber (sliced) - 1 small
• Salt - 1/2 teaspoon
• Black sesame seeds - 1 tablespoon

Steps

1. Start by cleaning the cauliflower and removing the leaves and stem. Cut it into florets.
2. In a food processor, pulse the cauliflower florets until they resemble rice grains. Set aside.
3. Heat a large non-stick skillet over medium heat and add the sesame oil.
4. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
5. Stir in the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until tender.
6. Add the gochujang, salt, and grated carrot to the skillet, mixing well to combine and heat through for another 2-3 minutes.
7. Remove from heat and stir in the chopped green onion.
8. Serve the chili paste rice in bowls, topped with sliced cucumber and a sprinkle of black sesame seeds.

Nutrition

• Calories: 200
• Protein: 5 g
• Carbs: 25 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Low in calories and rich in fiber, promoting digestive health.
• Contains antioxidants from gochujang and vegetables, supporting overall wellness.

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