Korean Cauliflower Rice Bowl with Spicy Slaw and Sesame Chicken

Allergens

Eggs, Sesame, Soy (in chicken marinade)

Ingredients

• 1 large head cauliflower, riced 2 cups cooked, shredded chicken 1/4 cup sesame seeds, toasted 1 tablespoon coconut oil Salt and pepper, to taste 3 cups shredded green cabbage 1/2 cup red cabbage, thinly sliced 1/4 cup rice vinegar 1 teaspoon chili flakes 2 tablespoons sesame oil

Instructions

1. a. Heat coconut oil in a large skillet over medium heat. Add riced cauliflower, season with salt and pepper, and cook for about 5 minutes or until tender. Remove from heat and set aside. b. In another pan, warm up the shredded chicken. c. Combine shredded green cabbage, red cabbage, rice vinegar, chili flakes, and sesame oil in a bowl to make the spicy slaw. Toss well. d. Assemble the bowls: place riced cauliflower on the bottom, followed by chicken, spicy slaw, and a sprinkle of toasted sesame seeds.

Chef’s Insight

This recipe is versatile and can be easily adapted for different dietary needs by substituting the protein or using a different type of rice.

Notes

Feel free to adjust the spiciness of the slaw according to your preference by adding more or less chili flakes.