Cauliflower and kimchi 'fried rice'
- Share via
Riced cauliflower and Asian seasonings make for a quick, tasty weeknight meal.
From the story: Trying to embrace Gwyneth Paltrow and her third cookbook, ‘It’s All Easy.’ It’s not easy.
Cut the cauliflower into small florets, then pulse in a food processor until the pieces are the size of couscous (you should have about 2 cups).
Heat the safflower and sesame oils in a large nonstick saute pan over high heat until hot. Add the kale and cauliflower and saute until the kale is wilted and the cauliflower is beginning to brown, 3 to 5 minutes. Remove from heat and mix in the scallions, kimchi, cilantro and tamari. Taste for seasoning and serve.
Get our Cooking newsletter
Get a taste of Los Angeles — and the world — with recipes and kitchen tricks from the L.A. Times’ Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.
