Brazil Nut Free Black Pepper Cauliflower Bibimbap with Snow Peas
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
For the cauliflower
- 1 medium head cauliflower (about 1 ½ lb), cut into small florets
- 2 tbsp neutral oil (such as avocado or canola oil)
- 1 tsp freshly ground black pepper
- ½ tsp kosher salt
- 1 tsp sesame oil
For the vegetables
- 2 cups snow peas, strings removed
- 2 medium carrots, julienned
- 4 oz fresh baby spinach
- 1 tbsp soy sauce, divided
- 2 tsp sesame oil, divided
- 1 tbsp neutral oil
- 3 cloves garlic, minced
For the gochujang sauce
- 3 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp rice vinegar
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 1 tbsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then add 2 1/4 cups water. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 18 minutes until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, toss the cauliflower florets on a large rimmed baking sheet with 2 tbsp neutral oil, the black pepper, and 1/2 tsp kosher salt until evenly coated. Spread in a single layer and roast for 22–25 minutes, flipping once halfway through, until the edges are deeply browned and the florets are tender when pierced with a fork. Remove from the oven and drizzle with 1 tsp sesame oil; toss to coat.
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