Using riced cauliflower as the base of these "grain bowls" is an easy (and tasty!) way to up your vegetable servings. If you've ever wondered how to make those jammy eggs served with ramen, here you go! Let them simmer for 3 minutes more if you prefer a hard-set yolk.

Hilary Meyer
Source: EatingWell Magazine, January/February 2019


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Bring a medium saucepan of water to a boil over high heat. Set a bowl of ice water near the stove. Using a spoon, gently lower eggs into the boiling water. Reduce heat to maintain a rapid simmer. Cook for 7 minutes. Transfer the eggs to the ice bath and let cool for 5 minutes. Peel the eggs and slice in half.

  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower, scallion whites, ginger and salt. Cook, stirring frequently, until the cauliflower is softened, about 5 minutes. Transfer to a bowl and cover to keep warm. Wash and dry the pan.

  • Heat the remaining 2 tablespoons oil in the pan over medium-high heat. Add steak and cook, stirring, until no longer pink, 2 to 4 minutes. Remove from heat and stir in gochujang and sesame seeds.

  • To assemble, divide the cauliflower among 4 bowls. Top with the steak, carrots, kimchi, half an egg, scallion greens and radishes, if desired.

Nutrition Facts

414 calories; protein 30.4g; carbohydrates 20g; dietary fiber 5.5g; sugars 9.2g; fat 22.9g; saturated fat 4.7g; cholesterol 152.2mg; vitamin a iu 2646.5IU; vitamin c 65.3mg; folate 38.5mcg; calcium 78.7mg; iron 3.3mg; magnesium 40.4mg; potassium 387.9mg; sodium 720.4mg.

Reviews (9)

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10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was so delicious and easy. I used pickled daikon radish instead of kimchi since I like the texture better. I was nervous about the egg but it came out perfectly following the directions as shown. Read More
Rating: 5 stars
Super tasty. Added shredded red cabbage and a couple of dollops of tzatziki and baba ghanouj to the plate. I will make this again soon because I have a full jar of homemade kimchi in the fridge. Read More
Rating: 5 stars
This is a great healthy dish. It has so many different flavors. The portion size is generous and I'm loving the Cauliflower rice. I highly recommend this dish if you like to try different foods and flavors. I was lucky enough to find all of the ingredients as listed. If you use grass fed beef it's less calories and more vitamins. Read More
Rating: 5 stars
We LOVE this recipe. My husband s favorite dish was a pork belly rice bowl we used to get at a local restaurant and even he says this version is way better. I boil the cauliflower first so it s easier to work with. Read More
Rating: 5 stars
Wow!! I loved this. Almost like a healthy fried rice. I subbed in firm tofu instead of the steak. Other than that followed the recipe. Highly recommend. This will be on rotation. Read More
Rating: 4 stars
This was visually stunning and incredibly quick and easy to make which was a big plus. Read More
Rating: 3 stars
It was very busy. It was a little to much for my pallet. But it was OK. - Chase Read More
Rating: 5 stars
We loved this recipe! I sauteed the carrots (instead of having them raw) with the ginger and scallions in coconut oil and then added in the cauliflower rice to finish cooking. I also like a little more green on my plate so I also sauteed some baby bok choy on the side and added it to the bowl. I was too lazy to boil the eggs in this way so just put a fried egg on top. Next time I am going to try it with ground beef to make it a little faster/cheaper. It heated up for lunch great the next day as well! Winning recipe all around! Read More
Rating: 5 stars
Delicious! One mistake I made was substituted stir fry cut steak for the thin cut and it did not work out as well. It wasn t as tender as I feel the bowl should have been. Will definitely make again Read More