Dolsot Cauliflower Bibimbap

Dolsot Cauliflower Bibimbap is a delightful low-carb twist on the traditional Korean dish, featuring sautéed vegetables, marinated tofu, and a spicy gochujang sauce served in a sizzling stone bowl. This vibrant and nutritious meal is not only visually appealing but also packed with flavor and health benefits.

Ingredients

• Cauliflower - 300 grams
• Firm tofu - 200 grams
• Spinach - 100 grams
• Carrot - 1 medium (about 70 grams)
• Zucchini - 1 medium (about 200 grams)
• Gochujang (Korean chili paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves
• Vegetable oil - 2 tablespoons
• Salt - to taste
• Black sesame seeds - 1 tablespoon
• Green onions - 2 stalks

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the cauliflower into small florets and pulse it in a food processor until it resembles rice. Spread it on a baking sheet and roast in the oven for 15-20 minutes until lightly golden.
3. While the cauliflower is roasting, press the tofu to remove excess moisture, then cut it into cubes. In a pan, heat 1 tablespoon of vegetable oil over medium heat and sauté the tofu until golden brown on all sides. Add soy sauce and sesame oil, cooking for an additional 2 minutes.
4. In the same pan, add another tablespoon of vegetable oil and sauté minced garlic for 30 seconds. Add the spinach and cook until wilted, about 2-3 minutes. Remove and set aside.
5. Next, julienne the carrot and zucchini. In the same pan, add the carrots and zucchini, cooking for about 5 minutes until slightly softened. Season with salt to taste.
6. Prepare the gochujang sauce by mixing gochujang with a splash of water for a smoother consistency.
7. To assemble, place the roasted cauliflower rice in a bowl, and top with the sautéed spinach, carrots, zucchini, and tofu. Drizzle with gochujang sauce and a sprinkle of black sesame seeds and chopped green onions.
8. For a crispy texture, serve in a heated stone bowl if available.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

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

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