Korean Kimchi Fried Cauliflower

Korean Kimchi Fried Cauliflower is a vibrant and flavorful dish that combines the spicy tang of kimchi with the satisfying crunch of cauliflower, making it a perfect low-carb brunch option. This dish is not only delicious but also packed with nutrients, offering a delightful twist to traditional fried rice.

Ingredients

• Cauliflower - 400 grams, riced
• Kimchi - 100 grams, chopped
• Green onions - 2, finely chopped
• Garlic - 2 cloves, minced
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Egg - 2, beaten
• Carrot - 50 grams, finely diced
• Frozen peas - 50 grams
• Gochujang (Korean chili paste) - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 teaspoon, toasted for garnish

Steps

1. Heat the sesame oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in the riced cauliflower, and cook for about 5-7 minutes, stirring occasionally until slightly golden.
4. Add the chopped kimchi, diced carrot, and frozen peas to the skillet; continue to cook for another 5 minutes, stirring regularly.
5. Push the cauliflower mixture to one side of the skillet, and pour the beaten eggs into the empty side, scrambling them until fully cooked.
6. Mix the scrambled eggs into the cauliflower mixture, then add the soy sauce and gochujang, stirring to combine everything well.
7. Season with salt and black pepper to taste, and remove from heat.
8. Garnish with chopped green onions and toasted sesame seeds before serving.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 180 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

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

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