Thai Basil Cauliflower Bibimbap with Chiles
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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 neutral oil (such as avocado or canola oil)
- ½ tsp salt
For the bibimbap sauce
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 2 garlic cloves, minced
For the vegetables
- 2 tbsp neutral oil, divided
- 1 medium carrot, julienned or cut into thin matchsticks
- 1 medium zucchini, julienned or cut into thin matchsticks
- 4 oz shiitake mushrooms, stems removed, caps thinly sliced
- 2 cups baby spinach
- 1 tbsp soy sauce
- 1 cup fresh thai basil leaves, loosely packed
- 2–3 fresh red or green thai chiles, thinly sliced
For the fried eggs
- 1 tbsp neutral oil
- 4 large eggs
For serving
- 1 tbsp toasted sesame seeds
- 2 scallions, thinly sliced (green parts only)
- extra thai basil leaves, for garnish (optional)
Instructions
- 1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate on the large holes of a box grater. Spread on a clean kitchen towel and press firmly to remove as much moisture as possible — the drier the cauliflower, the better it will crisp.
- 2
Whisk together the gochujang, soy sauce, toasted sesame oil, rice vinegar, honey, and minced garlic in a small bowl until smooth. Set aside.
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