Marinated Cauliflower Stir-Fry

Marinated Cauliflower Stir-Fry
with Quick-Pickled Carrot Ribbons


Marinated Cauliflowers
6-7 medium cauliflower florets, stems included
3 tbsp Bibigo Korean BBQ Sauce & Marinade Original
1 tbsp coconut oil (or peanut/vegetable oil)
½ cup water


Pickled Carrots
1 carrot
4 tsp sugar
¼ cup rice vinegar
¼ cup hot water


Base & Garnish
1 cup cooked rice
Scallions, finely sliced
Sesame seeds

For the Pickled Carrots:

  1. Using a vegetable peeler, remove rough outer skin of carrot and discard. Continue using the vegetable peeler to shave thin “ribbons” of carrot. Rotate as necessary until reaching the core of carrot.
  2. In a small bowl, combine hot water and sugar; mix until sugar is dissolved. Mix in rice vinegar and a pinch of salt. Add carrot ribbons, tossing occasionally to coat carrot evenly.

For the Cauliflower:

  1. Chop cauliflower florets into small pieces, about ¼ inch to ½ inch in size.
  2. Heat a wok (or non-stick skillet) on high. Swirl in oil and add chopped cauliflower. Stir-fry constantly for 2 minutes until edges are slightly char. Add Bibigo Korean BBQ Sauce & Marinade Original and stir thoroughly to combine. Lower heat to medium and add water; continue stirring until water is evaporated and cauliflower is slightly tender.

To serve:

  1. Scoop cauliflower over cooked rice and top with pickled carrot ribbons. Sprinkle scallions and sesame seeds to garnish.

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