The day after I learned about the link between pregnancy & Type 2 diabetes, I was in my kitchen processing cauliflower into rice.
Oh, how the health of our bodies can turn our kitchens upside down!
I was helping a friend a few years ago, who during her second trimester, was diagnosed with Type 2 diabetes. She was a very healthy eater already, but the doctor advised her to cut down on carbohydrates like cereal and rice to regulate her blood sugar. Rice was a staple of her diet, so she asked me for help to find her a substitute. So a day later, I was busy chopping and transforming cauliflower into rice.
Cauliflower as an alternative to rice? I was skeptical that it could stand in for fluffy rice. But to my surprise, cauliflower ‘rice’ turned out to be delightful, and I started to incorporate it into more of my meals like in this recipe for spicy, tangy Kimchi Cauliflower Fried Rice.
Cauliflower rice is not only an excellent carb-free recipe, but using cauliflower as ‘rice’ also adds good doses of vitamin C & K, dietary fiber, omega-3, folate, potassium, and other antioxidants.
There is a drawback though. And that’s cauliflower is definitely more bland than rice. Easy fix! Just make the meal more flavorful with the right aromatics, spices, and ingredients. One of my favorite additions is to pair cauliflower rice with the sourish, tangy, good-for-your-gut kimchi.
I promise this Kimchi Cauliflower Fried Rice is easy to cook up. Here are some tips to get you started:
Cauliflower: to shorten the prep time, chop the cauliflower the night before or even the week before. Just chop it up in a food processor until it looks like couscous, and then freeze it until you’re ready to cook.
Kimchi: cooking kimchi mellows the flavor, so this is a good recipe for people who struggle with the pungency of the fermented dish, yet still want to incorporate it into their diet. I used a mix of kimchi (daikon kimchi, bok choy kimchi and napa cabbage kimchi), but feel free to keep it simple with just cabbage kimchi and cut the amount down if desired.
Vegetables: this is a great way to add in some dark, leafy greens to your meal. Spinach, thinly sliced kale, swiss chard, bok choy, tatsoi, radish greens - they are all wonderful additions.
Protein: for a vegetarian option, you can add in tofu or a fried egg. Otherwise, you can throw in some shrimp or shredded chicken.
Toppings: garnish with scallion greens, sliced radish, and furikake. Or simply sprinkle with sesame seeds. Have fun with whatever toppings you have ready in the kitchen.
Kimchi Cauliflower Fried Rice
by Season With Spice
Serves 2-3
Ingredients:
1 small head of cauliflower – separated in small florets
2 tbsp vegetable oil
2 large cloves of garlic – minced
2 scallions – thinly sliced (separate white and green parts)
1 tbsp soy sauce, or tamari
1-2 tsp of Season with Spice’s Korean BBQ Blend
1/2 cup to 1 cup kimchi – chopped
2 cups of baby spinach (or your choice of leafy greens)
Pinch of salt to taste
2 tsp toasted sesame oil
Suggested toppings:
Thinly sliced radish
Fried eggs
Japanese Seaweed Seasoning (Furikake)
Method:
1. Add cauliflower florets into a food processor to chop to the size of rice grains or couscous. Set aside.
2. Heat a wok or large skillet over high heat. Once hot, add in the oil, garlic, and scallion whites. Stir-fry until aromatic, about 30 seconds. Add in cauliflower ‘rice’ and stir-fry until the cauliflower begins to soften, about 3 minutes. Add in soy sauce and our Korean BBQ Blend. Continue to stir-fry for another 2 minutes. If it gets too dry, add in one or two splashes of water. Mix in the kimchi, and give everything a few quick tosses. Add in your greens and continue to cook until the greens just begin to wilt. Turn fire off, and add in the toasted sesame oil, and a pinch of salt. Have a quick taste and adjust any seasonings if desired.
3. Dish out into each serving bowl. Top with scallion greens, sliced radish, fried eggs (if using), and some Japanese Seaweed Seasoning (Furikake). I also love serving some kimchi on the side. Enjoy!
by Season With Spice
Serves 2-3
Ingredients:
1 small head of cauliflower – separated in small florets
2 tbsp vegetable oil
2 large cloves of garlic – minced
2 scallions – thinly sliced (separate white and green parts)
1 tbsp soy sauce, or tamari
1-2 tsp of Season with Spice’s Korean BBQ Blend
1/2 cup to 1 cup kimchi – chopped
2 cups of baby spinach (or your choice of leafy greens)
Pinch of salt to taste
2 tsp toasted sesame oil
Suggested toppings:
Thinly sliced radish
Fried eggs
Japanese Seaweed Seasoning (Furikake)
Method:
1. Add cauliflower florets into a food processor to chop to the size of rice grains or couscous. Set aside.
2. Heat a wok or large skillet over high heat. Once hot, add in the oil, garlic, and scallion whites. Stir-fry until aromatic, about 30 seconds. Add in cauliflower ‘rice’ and stir-fry until the cauliflower begins to soften, about 3 minutes. Add in soy sauce and our Korean BBQ Blend. Continue to stir-fry for another 2 minutes. If it gets too dry, add in one or two splashes of water. Mix in the kimchi, and give everything a few quick tosses. Add in your greens and continue to cook until the greens just begin to wilt. Turn fire off, and add in the toasted sesame oil, and a pinch of salt. Have a quick taste and adjust any seasonings if desired.
3. Dish out into each serving bowl. Top with scallion greens, sliced radish, fried eggs (if using), and some Japanese Seaweed Seasoning (Furikake). I also love serving some kimchi on the side. Enjoy!
