Mushroom Free Classic Cauliflower Bibimbap
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 large head cauliflower (about 2 lbs), cut into florets
- 2 tbsp sesame oil, divided
- ½ tsp salt
For the gochujang sauce
- 3 tbsp gochujang (korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp water
For the vegetables
- 2 medium carrots, julienned or coarsely grated
- 2 cups fresh spinach
- 1 medium zucchini, julienned or cut into thin matchsticks
- 1 cup bean sprouts
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp neutral oil (such as canola or avocado oil)
For the eggs
- 4 large eggs
- 1 tbsp neutral oil (such as canola or avocado oil)
For serving
- 2 tsp sesame seeds, for serving (optional)
- 2 scallions, thinly sliced, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces. Spread the cauliflower rice in an even layer on a large baking sheet, drizzle with 1 tbsp of the sesame oil, and toss with the salt. Roast for 18–22 minutes, stirring once halfway through, until the edges are golden and the cauliflower is dry and lightly browned.
- 2
While the cauliflower roasts, whisk together the gochujang, 1 tbsp soy sauce, rice vinegar, honey, 1 tsp sesame oil, and water in a small bowl until smooth. Set aside.
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