Description
Baked kimchi cauliflower rice is a bold, spicy, and low-carb dish featuring tangy kimchi, fluffy cauliflower rice, and savory Korean-inspired seasonings. Roasted in the oven for extra depth and crispness, it’s a satisfying side or light main.
Ingredients
- 4 cups cauliflower rice (fresh or frozen, thawed and drained)
- 1 cup chopped kimchi
- 2 tablespoons kimchi juice
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce or tamari
- 2 cloves garlic, minced
- 1/2 teaspoon gochujang or red chili flakes (optional)
- 2 scallions, sliced
- Optional toppings: sesame seeds, fried egg, seaweed flakes, avocado
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine cauliflower rice, chopped kimchi, kimchi juice, sesame oil, soy sauce, garlic, and gochujang or chili flakes if using.
- Mix until the cauliflower is well coated with the seasonings.
- Spread the mixture evenly on the prepared baking sheet.
- Bake for 20–25 minutes, stirring once halfway through, until lightly browned and crisp at the edges.
- Remove from oven and stir in sliced scallions.
- Serve hot with optional toppings like sesame seeds, fried egg, or avocado.
Notes
- Thaw and drain frozen cauliflower rice well to prevent sogginess.
- Adjust spice level by using milder kimchi or omitting chili flakes.
- Serve with tofu, egg, or tempeh for added protein.
- Can be eaten hot or cold as a flavorful salad-style dish.
- Reheat in oven or skillet to preserve crisp texture.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 4g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
