CAULIFLOWER BIBIMBAP

If you've ever had bibimbap and wondered: would this be good with cauliflower rice? The answer is, YES! And that's exactly what we did with this dish. It's got all the same delicious flavors and textures you get from a traditional bibimbap, but subbing the white rice for cauliflower rice makes it way more nutritious!

Aside from being insanely delicious, the beauty of this dish is that it's so versatile. While we topped ours with tofu, you can use chicken, beef, shrimp, or any protein you like. And feel free to mix up the vegetable toppings! We used pepper, shiitake mushrooms and nori, but kimchi, bean sprouts, and sautéed greens would work really nicely as well!

INGREDIENTS: serves 3-4

• 3 tbsp sesame oil

• 4 cloves garlic, minced

• 1.5 inch nob ginger, minced

• 1 head cauliflower riced, about 4 cups

• 1/2 tbsp mirin

• 1 tbsp rice wine vinegar

• 1/4 cup low-sodium soy sauce

• 4 oz shiitake mushrooms, sliced

• 1/2 tsp salt (unless using regular soy sauce)

• 14 oz extra firm tofu

• 2 tsp ghee, or fat of choice

• 3-4 eggs

toppings

• 1/2 bell pepper, julienned

• 3 scallions, chopped (green part only)

• 1/2 avocado, sliced

• 1/4 cup peanuts

• 1 sheet of dried nori seaweed, torn into pieces

• 4 tsp gochuchang (adjust for desired spice level)

DIRECTIONS:

1. Preheat oven to 400 degrees Fahrenheit.

2. Drain the tofu by wrapping it in a clean tea towel on a flat surface. Balance a cutting board on top and place stack a heavy pots on top to help the excess water press out into the paper towels. Let the tofu drain for at least 15 minutes.

3. Once tofu is drained, cut into 1 inch cubes, toss in 1 tbsp sesame oil and place on a sheet pan. Bake in the oven for 15-20 minutes, flipping halfway through until sides are golden.

4. In the meantime, pour 1 tbsp sesame oil in sauté pan and sauté garlic and ginger over medium-high heat.

5. When garlic and ginger have softened, add in another tbsp of sesame oil and the cauliflower rice. Sauté for 2-3 minutes. Then season with mirin, rice wine vinegar, and soy sauce. Sauté for another 2-3 minutes.

6. Once cauliflower rice is tender, add mushrooms, salt (if using) and sauté until mushrooms are cooked through, another 2-3 minutes. Once mushroom are done, remove cauliflower rice mix and portion into bowls.

7. In the now empty pan, or in a separate sauté pan, melt ghee on medium and crack in eggs to fry. Cook until desired level of doneness.

8. Once eggs are cooked, top cauliflower rice mixture with egg, tofu, pepper, avocado, peanuts, scallions, seaweed and gochuchang.

4Q Journaling Guide: This dish counts as a perfectly balanced lunch or dinner with or without the addition of rice.