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Categories: Main courses, Sides, Vegetables, Vegetarian

Cauliflower and kimchi 'fried rice'

Cauliflower and kimchi 'fried rice'
Gina Ferazzi / Los Angeles Times

On April 12, Gwyneth Paltrow's third cookbook, "It's All Easy," will hit stores. Like her two bestselling cookbooks — "It's All Good" and "My Father's Daughter" — "It's All Easy" is beautifully photographed, brightly written and all the recipes (there ... Read more

Total time: 20 minutes | Serves 4
Note: Adapted from a recipe in "It's All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook" by Gwyneth Paltrow.
  • 1 small head cauliflower
  • 2 tablespoons safflower oil
  • 2 teaspoons toasted sesame oil
  • 1 small bunch dinosaur (lacinato) kale, ribs removed, leaves sliced into ribbons
  • 2 green onions, thinly sliced
  • 1/2 cup chopped kimchi
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons tamari

Step 1Cut 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).

Step 2Heat 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.

Each serving:
Calories 133; Protein 5 grams; Carbohydrates 9 grams; Fiber 4 grams; Fat 10 grams; Saturated fat 1 gram; Cholesterol 0; Sugar 2 grams; Sodium 931 mg
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