A Bonberi-style Bibimbap featuring cauliflower rice, topped with blanched and seasoned vegetables, gluten-free kimchi, organic miso paste, and a fried free-range egg. Served with romaine lettuce leaves for wrapping.
Put cauliflower florets in a food processor and pulse until riced. Bake on a thin sheet at 400°F (200°C) for 15-20 minutes. Fluff and cool. In separate pots, blanch each vegetable (spinach, carrot, bean sprouts, shiitake mushrooms, broccoli florets) until tender and drain. Transfer each vegetable into separate small bowls. When cool, drop 1/2 tsp of sesame oil and seeds into each bowl and lightly massage until coated. Assemble bowls with cauliflower rice on the bottom and prepared vegetables on top. Also include kimchi and top with more sesame seeds. In a shallow pan, fry the egg until halfway done. Then turn off the heat and cover to let the egg white cook while keeping the yolk runny. Transfer the egg to the bowl and add a tsp of miso paste. Serve immediately with romaine lettuce leaves as wraps.
