Are you ready to transform the humble cauliflower into a mind-blowing, flavor-packed sensation that will make your taste buds dance? This Baked Kimchi Cauliflower Rice is not just a recipe—it's a culinary revolution that combines the tangy punch of kimchi, the nutty depth of sesame, and the irresistible crispiness of roasted cauliflower. Perfect for health-conscious foodies and Korean cuisine lovers, this dish will turn your ordinary weeknight dinner into an extraordinary gastronomic experience that's both nutritious and incredibly delicious!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 head cauliflower, riced
- 1 cup kimchi, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 cup green onions, sliced
- 1/4 cup shredded carrots
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper to prevent sticking.
- Prepare the cauliflower by washing and thoroughly drying it. Using a food processor or box grater, rice the cauliflower into small, grain-like pieces, ensuring they are uniform in size.
- In a large mixing bowl, combine the riced cauliflower, chopped kimchi, soy sauce, and sesame oil. Mix thoroughly to ensure even distribution of flavors.
- Spread the cauliflower-kimchi mixture evenly on the prepared baking sheet, creating a thin, uniform layer to promote even roasting and crispy edges.
- Bake in the preheated oven for 20-25 minutes, stirring halfway through to ensure even browning and prevent burning.
- Remove from the oven when the cauliflower is golden brown and slightly crispy at the edges.
- Garnish with sliced green onions, shredded carrots, and sesame seeds immediately after removing from the oven.
- Let the dish cool for 2-3 minutes before serving to allow flavors to meld and prevent burning.
- Serve hot as a side dish or light main course, optionally with additional kimchi or a fried egg on top.
Tips
- Moisture is the enemy of crispiness! Ensure your cauliflower is completely dry before ricing to achieve those coveted golden, crispy edges.
- Use a high-quality, well-fermented kimchi for maximum flavor depth. The more aged and tangy, the better!
- Don't overcrowd the baking sheet. Spread the cauliflower mixture in a thin, even layer to promote even roasting and prevent steaming.
- For extra crunch, consider broiling the dish for 1-2 minutes at the end of cooking, watching carefully to prevent burning.
- Experiment with protein additions like tofu, chicken, or a fried egg to make this a complete meal.
- If you prefer less heat, choose a mild kimchi or rinse it slightly before chopping to reduce spiciness.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
