Stir-Fry Cauliflower Rice with Chili Pepp, Bok Choy, Carrots, and Kimchi

Serves: 4 | Prep Time: 15 mins | Cook Time: 10 mins

Ingredients:

1/2 medium head of cauliflower, cut into florets

1 tablespoon chili pepp crunch (or sub extra-virgin olive oil), plus more as needed

2 cups bok choy, chopped (leaves and stems separated)

1 cup shredded carrots

4 scallions, sliced thin (white and green parts separated)

Salt and pepper, to taste

1 tablespoon soy sauce or tamari

1/4 cup fresh cilantro leaves, roughly chopped

1/2 cup kimchi, drained

Instructions:

Place the cauliflower florets into a food processor and pulse until the cauliflower resembles rice grains. Be careful not to over-process; it can turn mushy.

In a large skillet or wok, heat the chili pepp crunch or olive oil over medium high heat. Add the carrots, bok choy stems and scallion whites. Sauté for 1–2 minutes until they begin to soften.

Add the cauliflower rice and stir well. Cook for 2-3 minutes, stirring occasionally, until the cauliflower softens but remains slightly crisp. Add the bok choy leaves and scallion greens, cooking for another 1–2 minutes until the leaves are wilted.

Season with salt, pepper, and soy sauce or tamari, adjusting to taste. Remove from heat, stir in fresh cilantro, and top with kimchi.

Cook’s Notes:

Health Benefits:

Cauliflower: A low-carb, nutrient-dense vegetable high in vitamins C and K and packed with antioxidants.

Bok Choy: Full of vitamins A, C, and K, plus calcium and iron.

Kimchi: This fermented cabbage and vegetable mix is a probiotic-rich food that supports gut health and boosts immunity.

Carrots and Scallions: High in beta-carotene and fiber, carrots promote eye health, while scallions provide antioxidants and have anti-inflammatory properties.

Tips & Technique Highlights:

Using the Food Processor: When making cauliflower rice, pulse gently to avoid a mushy texture. Each pulse should be short, and stopping to check the texture every few pulses is ideal.

Layering Vegetables: Start with the sturdier parts like bok choy stems and scallion whites for flavor depth. Add the more delicate leaves and scallion greens toward the end to preserve their color, nutrients, and slight crunch.

Flavor Balance with Kimchi: The acidity and spice of kimchi add a unique flavor contrast to the earthy cauliflower rice and fresh veggies. Adjust the kimchi quantity based on your spice tolerance.