Move over eggs and potatoes. This Cauliflower Fried Rice is about to become your new staple during Passover
Everyone who keeps kosher knows that it can be a little bit challenging at times. Especially when it comes to eating out, and especially if you live in an area where the options are scarce… or non existent for that matter.
But when it comes to Passover… ahhh… almost everyone struggles. Everyone I know, at some point, ends up standing in front of the fridge wondering what the heck to eat. Because the thought of eating eggs and potatoes one more time will make you wanna go on a hunger strike.
For us, it was never a huge deal growing up. Being raised in a Sephardic home, our options were pretty varied. Having a mom who is an unbelievable cook, was most definitely a plus. Rice was a staple during the Holiday, and even though we didn’t have many “kosher for Passover” products in the market (other than Matzah, wine and ONE type of cookie), we were perfectly happy with everything our mom made (especially her Passover Walnut Cake ).
Once I married into an Ashkenaz family, things changed. Completely. All of the sudden I had to worry about a whoooole lot of stuff that I could no longer have in the house during Passover. Rice included. Ugh.
So every year, I have no choice but to put my creativity hat on, and come up with out-of-the-box dishes that my family will enjoy. Because, in case I haven’t mentioned it before, when it comes to food, my family isn’t happy with just “whatever”.
Cauliflower Fried Rice to the rescue!
We wanted to give it a little bit of an Asian twist, which, again, was a challenge, since we couldn’t use sesame oil, peanuts or soy sauce. But hey, we did it!
The flavor and texture is there. And you can use your favorite vegetables, and as many as you want (the more the better!!).
So here’s what this cauliflower rice (literally) brings to the table:
- It’s light
- It’s full of fiber and vitamins
- It’s VEGAN !
- And Paleo (if that’s what you’re into)
- It’s delicious and satisfying
And most importantly,
- IT DOES NOT CONTAIN EGGS AND POTATOES
Good enough for ya?? We sure hope so!! 🙂
- 1½ lbs cauliflower, cut into small florets
- 1 tbsp plus 2 tsp of olive or safflower oil
- 2 small zucchini, diced
- 2 carrots, shredded
- 1 clove garlic, minced
- 2 tbsp grated ginger, divided
- ½ tsp salt, divided
- ½ cup raw cashews, chopped
- 3 tsp vegetable bouillon
- 1 cup diced pineapple (diced small)
- 1 tsp brown sugar, maple syrup or honey
- ½ cup chopped cilantro (you can also use parsley)
- Cashews for garnish
- Place cauliflower florets in the food processor and pulse until chopped very small (and it resembles rice). Set aside
- In a large non stick skillet (SEE NOTE), heat up 2 teaspoons of oil. Add diced zucchini, shredded carrots, garlic, 1 tablespoon of grated ginger and ¼ teaspoon of salt. Toss well and cook over medium heat for 6-8 minutes, stirring occasionally. Set aside
- Add 1 tablespoon of oil to the same skillet. Add cashews and saute for about 30 seconds, stirring constantly to keep them from burning. Add the cauliflower "rice" , 1 tablespoon of ginger, vegetable bouillon and ¼ teaspoon of salt and toss well. Cook over medium heat for 3-5 minutes. Transfer to a large serving bowl and set aside
- On the same skillet, cook the diced pineapple with the sugar, maple syrup or honey over medium heat for 5 minutes,until it starts to caramelize, stirring constantly
- Add the cook pineapple, vegetables and chopped cilantro to the cauliflower, toss well and garnish with cashews. Serve warm