Side dishes

Kimchi – Cauliflower “Fried Rice”

kimchi cauliflower rice

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.

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