Last week I had a great time co-hosting a fermentation workshop with Katharine Locke. After a busy morning of chopping vegetables and filling jars, we all sat down to a lunch featuring a fermented food tasting along with my new favorite lunch dish, this kimchi-cauliflower “fried rice” adapted from a recipe in Gwyneth Paltrow’s new book, It’s All Easy.
Although it is not difficult to make kimchi at home (try this recipe if you want to give it a go), because I live near an excellent Korean supermarket I tend to buy kimchi in pouches rather than make my own. I do now know that the kimchi sold in pouches is well fermented, having lived through The Night Of The Exploding Kimchi. But that’s a story for another time, maybe when I finish deep-cleaning my fridge.
And if you have never made cauliflower couscous (or rice), I would highly recommend that you try it. It is really tasty but low-carb and perfect for anyone on a grain-free diet.
Kimchi-Cauliflower “Fried Rice” (adapted from It’s All Easy by Gwyneth Paltrow)
1 small head of cauliflower, broken into small florets
100 g curly kale, cut or torn into small pieces and stems removed
2 tablespoons coconut oil
2 tablespoons water
2 tablespoons toasted sesame oil
3 tablespoons coconut aminos (or tamari soy sauce)
2 spring onions, thinly sliced
200 g chopped kimchi
1 small bunch of coriander leaves, chopped
1 tablespoon toasted sesame seeds
Serves 4 as a main course (lovely with a fried egg on top!) or 6-8 as a side.
Pulse the cauliflower florets in a food processor until they are broken down to the size of couscous.
Heat the coconut oil in a large pan over medium-high heat. Add the kale and saute for for 2 minutes, until it is starting to wilt. Add the cauliflower and the water and continue to saute for 5 minutes. Then cover the pan and reduce the heat to low for 5 minutes. Remove from heat and allow to cool.
Meanwhile, combine the remaining ingredients in a bowl. Add the cooled cauliflower-kale mixture and mix well. Garnish with sesame seeds and serve immediately.