You probably already know about my love for cauliflower rice by now, but something I’ve never posted about are kimchi bowls… or kimchi anything for that matter because for awhile I thought it was an ingredient that would be difficult to find. But I see it everywhere now, so here we go, let’s bowl! Whenever I need a reset or just a well-rounded meal, I love bowls that are balanced with greens, veggies, a protein like tofu (or tempeh), avocado, and something fermented. When I’m building this type of bowl I often go for sauerkraut or pickled ginger in a pinch, but sometimes I crave the funk of kimchi. It’s salty, tangy, and it really makes these bowls pop.
The cauliflower rice is cooked in a simple sauce that’s made with coconut milk, miso paste, ginger, and rice vinegar. You don’t really see it pictured because it disappears once you toss it with the cauliflower, but it really pulls the flavors of these bowls together. I like to cook this all in a nonstick skillet because these cauliflower granules sometimes start to stick in other pans. Either way, it gets barely cooked – just enough to take off that raw bite, but not so long that it gets mushy.
Oh, one more important note: You’ll notice that I styled this shot with chopsticks, but you probably want a fork for this one since cauliflower rice doesn’t clump like normal rice 🙂
