Spice Free Thai Basil Cauliflower Bibimbap with Chiles

Total time55 min

Prep time25 min

Cook time30 min

4.6

(5)

Spice Free Thai Basil Cauliflower Bibimbap with Chiles

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!