Cauliflower Fried Rice With Kale and Kimchi
Recipe type: Breakfast
Cuisine: Asian
Yield: Serves 1
  • 1/2 head cauliflower
  • 1/2 tablespoon neutral oil, like grapeseed or refined coconut
  • 1 cup kale torn into bite-size pieces
  • 2 scallions, white and green parts, thinly sliced
  • 2-3 teaspoons fish sauce
  • 1/2 cup kimchi, roughly chopped
  • 1 teaspoon toasted sesame seeds
  • 2 poached eggs
  1. Remove and discard the cauliflower leaves. Using the largest holes on a box grater, grate the cauliflower, using the core as a handle. Finely chop any large pieces that remain. (Alternatively: cut the cauliflower into florets and pulse in a food processor until broken down into rice-sized pieces.)
  2. Heat the oil in a large (preferably not non-stick) skillet over medium high heat until shimmering. Add the cauliflower and cook, stirring frequently, and scraping up browned bits as you go, until golden-brown, 5-7 minutes. Add the kale and scallions, and cook, stirring frequently, until the kale turns bright green and has begun to wilt, about 1 minute. Turn off the heat and add the fish sauce, kimchi, and sesame seeds, stirring to distribute everything evenly. Season to taste with additional fish sauce (if needed).
  3. Top with the poached eggs and eat immediately.
I'm partial to Mother-in-Law's House Napa Cabbage Kimchi (I'll sometimes go half and half with that and the daikon radish kimchi from the same brand) and Red Boat Fish Sauce, both of which are pretty-widely available (I buy both at Whole Foods). Alternatively, good kimchi and fish sauce are available at most Asian supermarkets. To make vegetarian: seek out vegetarian kimchi and sub soy sauce or tamari for the fish sauce; do note that it will no longer be Whole 30-compliant. The cauliflower can be riced ahead of time and stored in an airtight container or resealable plastic bag in the fridge for a day or two; when you open the container it will be very smelly (don't say I didn't warn you!) thanks to the sulfuric compounds in cauliflower.
Recipe by A Modest Feast at