Vegetarian Bibimbap with Cauliflower Rice

Cauliflower Rice

You will need:

  • One large cauliflower
  • Blender/Food processor or hand grater
  • Knife

The fun part:

First, break off the cauliflower florets and either grate them or place them into a food processor. Pulse until the consistently of couscous.

Then, heat a large pan over medium high heat and stir around about a tablespoon of oil to coat the bottom (Use coconut or olive oil). Once the pan is warm add the cauliflower rice and cook it for about 5 minutes, or until it’s softened and just beginning to turn golden brown. Add 2 teaspoons of Gochugaru (Korean Chilli Flakes)


Vegetarian Bibimbap 

You will need:

  • 1 Cup Cauliflower Rice
  • 1 Zucchini
  • 1 cup Kale (Chopped)
  • 1 cup Spinach (Chopped)
  • 2 Cloves Garlic
  • 1/3 red pepper (Sliced)
  • 2 Farm Eggs
  • 2 Spring Onions (Sliced)
  • ½ Cucumber (Sliced)
  • 2 Teaspoons Gochugaru (Korean Chili Flakes)
  • 1 Tbs Olive Oil
  • 2 Tbs Coconut Secret Organic Raw Coconut Aminos Soy (My new favourite thing)

The fun part:

Heat a little oil on medium until hot. Add the kale, spinach and garlic, and cook 2 to 3 minutes. Season with salt and pepper. Transfer them to a plate.

Add a little more oil to the pan on medium. Add the zucchini season with salt and pepper, and cook 1 to 3 minutes, or until softened. Transfer the cooked zucchini to the plate with the other vegetables keeping them separate.

Carefully, add the eggs to the pan, one at a time, keeping them separate. Season them with salt and pepper. Cook the eggs (sunny side up), 3 to 5 minutes.

Top each bowl of cauliflower rice with the cooked spinach, kale, zucchini, and a cooked egg. Garnish each with the spring onions, peppers, and cucumber. (Serves 2)




An onion can make people cry but there’s never been a vegetable that can make people laugh. – Will Rogers


With love and gratitude,

❤ Sarah