Hazelnut Free Lemongrass Coconut Cauliflower Bibimbap with Lime
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Learn more āIngredients
4 servings
For the rice
- 1 Ā½ cups jasmine rice
- 2 Ā¼ cups water
- Ā½ tsp salt
For the cauliflower
- 1 medium head cauliflower (about 2 lb), cut into 1-inch florets
- Ā½ cup full-fat coconut milk
- 2 stalks lemongrass, tough outer layers removed, tender inner stalks finely minced
- 1 tbsp fresh lime juice
- 1 tbsp soy sauce
- 1 tbsp neutral oil (such as avocado or canola oil)
- Ā½ tsp ground turmeric
For the quick-pickled vegetables
- 1 medium carrot, julienned or cut into thin matchsticks
- 1 medium cucumber, halved lengthwise and thinly sliced
- 3 tbsp rice vinegar
- 1 tsp granulated sugar
- Ā½ tsp salt
For the spinach
- 5 oz baby spinach
- 1 tsp sesame oil
- 1 tsp soy sauce
For the lime-gochujang sauce
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, finely grated or minced
For the fried eggs
- 1 tbsp neutral oil
- 4 large eggs
For serving
- 1 tbsp sesame seeds
- 2 scallions, thinly sliced
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). In a large bowl, whisk together the coconut milk, minced lemongrass, 1 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp neutral oil, and turmeric until combined. Add the cauliflower florets and toss to coat evenly. Spread in a single layer on a large baking sheet, leaving space between florets.
- 2
Roast the cauliflower for 25ā30 minutes, flipping once halfway through, until the edges are deeply golden and the florets are tender when pierced with a fork.
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