This recipe is one of over 25 recipes in my Vegan Kosher for Passover Guide! While designed to meet the requirements of keeping Kosher for Passover as a vegan, the recipes in the guide are delicious year-round and offer options for folks who are vegan and gluten-free. Interested in the guide? Click here.
It’s been thunderstorming lately here in the Washington, DC, area, and I’m excited about it. I’ve always loved thunderstorms since I was a little kid. I remember one storm in the first house I lived in. We had a big bay window at the front of the house, and it was early evening. The thunder started crashing, and it seemed like there was a light show in my front yard. Every few seconds, a burst of light, like a strobe light was rotating in front of the window. My eyes were glued to the window, while my siblings and cousins were turned away, being soothed by an adult.
When I was a teenager and my family moved from New York to North Carolina, we had a covered front porch where my mom and I would sit during storms to watch bolts of lightning streak across the sky and the walls of rain roll across the farmland. In the summer, the warm, humid air would turn chilly suddenly and you knew the rain was only seconds from pounding the rooftop.
From my kitchen table workstation these days, when it’s warm enough out, I sit with the windows open. And on some days, I feel the breeze change from warm and soft to strong and chilly. My clover plant practically gets blown over, and I hear the thunder clap. And then, the rain begins.
Sometimes, on my lucky days, past the apartment buildings across the way once the storm has passed, I catch a glimpse of a rainbow.
This Rainbow Cauliflower Fried Rice has all the vibrant color of a rainbow after a storm, and you can make it your own by adding in your favorite vegetables and other ingredients. You can use liquid coconut aminos or soy sauce (if you’re not gluten-free or keeping Kosher for Passover). And feel free to mix up the spices! As always, make this dish your own.
This dish is super easy to make: after chopping all the veggies, it’s basically just throwing it all into a pan and heating it up! Be careful not to heat for too long or the veggies will turn to mush. At the very end, I like to add in Trader Joe’s Cruciferous Crunch Mix, which includes chopped brussel sprouts, broccoli, kale, and cabbage, for some extra color and flavor. Yum!
I would love the hear how this recipe turns out for you and how you made it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Rainbow Cauliflower Fried Rice
Ingredients
- ½ head cauliflower, riced
- 1 cup carrots, chopped finely
- 1 yellow onion, chopped finely
- 1 clove garlic, minced
- 1 red pepper, chopped finely
- 2 tbsp parsley, chopped finely
- 1 ½ cups baby bella mushrooms, chopped finely
- 1 tbsp olive oil
- 1 cup Cruciferous Crunch (a mix of kale, brussel sprouts, broccoli, and cabbage from Trader Joe's - optional)
- 2 tbsp liquid coconut aminos sub soy sauce, if not gluten-free or Kosher for Passsover
- ¼ tsp ground ginger
- salt to taste
Instructions
- Heat the oil over medium heat.
- Once heated, add the garlic and cook until fragrant. Then add the red pepper, onion, carrots, and mushrooms and cook until the onions are translucent.
- Add the cauliflower and cook for 2 minutes, until the cauliflower is heated.
- Add the parsley, liquid aminos, and ginger.
- Add salt to taste.
- Add the Cruciferous Crunch, if using, and steam until slightly wilted. Then serve!