Cauliflower 'Rice' Bibimbap

asian dinner light lunch vegan Apr 16, 2021

"I absolutely adore Korean food and bibimbap is one of my favourite Korean dishes. This is an interesting twist on the popular dish. While the gochujang (Korean chilli paste) isn’t strictly raw, the core ingredients are and, anyway, who cares when it tastes this amazing and does you so much good! If you can’t find gochujang, sriracha can work as a substitute."

S E R V E S : 2

1 large cauliflower
1⁄2 red onion, thinly sliced
3 handfuls of baby spinach, thinly shredded
1 large carrot, grated or shredded
2–3 spring onions, cut into matchsticks
2 heaped tablespoons gochujang (Korean chilli paste)
6 teaspoons toasted sesame oil
2 tablespoons lime juice

  1. Separate the cauliflower into small florets and place these in a food processor. Pulse until the cauliflower is finely chopped.
  2. Tip the cauliflower rice into a serving bowl, then add the red onion, spinach, carrot and spring onions.
  3. Whisk together the gochujang, sesame oil and lime juice. Drizzle the dressing over the vegetables and mix well before serving.