Baked kimchi cauliflower rice is a bold, flavorful, and low-carb dish that brings the fiery kick of kimchi together with the light, fluffy texture of cauliflower rice. Roasting it in the oven deepens the flavors and gives the edges a bit of crispness, making it a satisfying side or base for a full meal.
Why You’ll Love This Recipe
I love how this dish packs big flavor with minimal effort. It’s gluten-free, grain-free, and full of probiotics from the kimchi. The cauliflower rice absorbs all that spicy, tangy goodness while baking, and the result is both comforting and energizing. It’s an awesome way to enjoy classic Korean flavors in a lighter, plant-based way. Plus, it’s ready in under 30 minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cauliflower rice (fresh or frozen)
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Kimchi (chopped, plus a few spoonfuls of kimchi juice)
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Sesame oil
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Soy sauce or tamari
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Garlic (minced)
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Scallions (sliced)
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Optional: gochujang or chili flakes for extra heat
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Optional toppings: sesame seeds, fried egg, seaweed flakes, avocado
Directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, I combine the cauliflower rice, chopped kimchi, kimchi juice, sesame oil, soy sauce, garlic, and a pinch of chili flakes or gochujang if I’m using it.
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I mix everything well until the cauliflower is evenly coated.
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I spread the mixture out in an even layer on the prepared baking sheet.
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I bake for 20–25 minutes, stirring once halfway through, until the cauliflower starts to brown and crisp slightly at the edges.
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I remove it from the oven, stir in chopped scallions, and serve hot with toppings like a fried egg or sesame seeds if I want to bulk it up.
Servings and timing
This recipe makes about 2–3 servings as a side, or 1–2 servings as a main. It takes about 10 minutes to prep and 20–25 minutes to bake, so it’s ready in under 35 minutes total.
Variations
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I add sautéed mushrooms, tofu, or edamame for extra protein.
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When I want extra crunch, I top it with roasted peanuts or cashews.
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A drizzle of vegan mayo or sriracha on top gives it a fusion-style finish.
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I’ve made this with broccoli rice or a mix of veggies when I’m out of cauliflower.
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For a meal-prep version, I portion it into containers and top with different proteins each day.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I bake it for 10 minutes at 375°F or warm it in a skillet over medium heat until hot. The oven helps bring back the roasted texture.
FAQs
Can I use frozen cauliflower rice?
Yes, I use it often. I just thaw and drain it well before mixing to avoid excess moisture during baking.
Is it very spicy?
It depends on the kimchi I use. I can adjust the spice level by choosing a milder or spicier kimchi and skipping or adding chili flakes.
Can I eat this cold?
Absolutely. I’ve eaten it cold like a kimchi cauliflower rice salad—it still tastes great and refreshing.
What protein can I add to make it a full meal?
I like adding tofu, a fried or poached egg, or tempeh. Leftover grilled chicken or shrimp also pair well if I’m not keeping it vegan.
Can I make this without an oven?
Yes, I can sauté everything in a skillet over medium-high heat until the cauliflower is tender and starting to crisp—about 10–12 minutes.
Conclusion
Baked kimchi cauliflower rice is one of those dishes I come back to again and again when I want something spicy, satisfying, and quick. It’s packed with flavor, endlessly customizable, and easy to make ahead. Whether I serve it as a side or load it up for a main course, it always leaves me feeling nourished and happy.
