“Rice” to the Occasion

1 year ago


Substituting rice with cauliflowerwhy not? It adds more nutrients into your meal plus it’s lighter, so you can eat as much as you want!



Recipe by Atty. Gaby Concepcion

Makes 3-4 servings


1 kilo Cauliflower (about 2 large heads)

1 Tbsps Cooking oil

1 Tbsps Sesame oil

6 cloves Garlic, minced

1 Small carrot, shredded

1 cup Kimchi, thinly sliced

1 Tbsp Soy sauce

1 Tbsp Mirin or brown rice vinegar

Salt and pepper, to season

3-4 Fried eggs

Chopped spring onions

Toasted sesame seeds


  1. Grate cauliflower by using the large hole side of a cheese grater or pulse in a food processor. Set aside.
  2. In a large pan, heat cooking oil and a tablespoon of sesame oil together. Add the garlic and sauté until soft and fragrant, but do not brown.
  3. Next, toss in shredded carrots and sliced kimchi. Mix in the grated cauliflower and toss together. Season mixture with soy sauce, mirin, remaining tablespoon of sesame oil, salt, and pepper.
  4. Cook cauliflower rice for about five minutes while mixing continuously until mixture is somewhat dry.
  5. Spoon cauliflower rice into individual bowls and top with a fried egg. Garnish with chopped spring onions and toasted sesame seeds.

Serving suggestion: Serve with cubed tenderloin steak and tempura-style fried oyster mushrooms.

The Cooking with an Appetite: Breakfast, Brunch, Merienda, and Midnight Snack cookbook is now available in leading bookstores for only P495.

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