Vegetarian Thai Basil Cauliflower Bibimbap with Chiles

Total time55 min

Prep time25 min

Cook time30 min

4.6

(5)

Vegetarian Thai Basil Cauliflower Bibimbap with Chiles

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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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