Optional garnishes: Sesame seedstoasted sesame oil and thinly sliced fresh red chili
Put the cauliflower, parsley and cilantro in a food processor and pulse to form very small crumbs the size of rice grains.
Place a large (12-inch) nonstick skillet over medium-high heat. Add the oil and when it just starts to shimmer, stir in the cauliflower and 1/2 teaspoon salt. Cook without stirring for a few minutes, until the edges of the cauliflower begin to take on some color.
Stir in the onion, garlic, ginger and chili and continue cooking 3 more minutes, until the onion is softened and everything is smelling good.
Remove from the heat and stir in the kimchi, kale and tamari.
Taste for seasoning (add more tamari, salt or chili to your taste), then serve in bowls garnished with some sesame seeds, fresh chili, and a drizzle of sesame oil. Enjoy!
Top with your protein of choice to bulk up the dish — try shrimp, fried egg or tofu.
To save more time, substitute prepared riced cauliflower from the grocery store and skip the food processor step. Chop the herbs and mix together with the cauliflower.
You need about 4 cups of cauliflower florets to make 4 servings.
Swap out the tamari withcoconut aminosif you're adhering to a specific carb count.