My life changed the day I tasted riced cauliflower. Suddenly, I had a yummy replacement for rice without any of the sugars!
Now, I’ll admit I do take a shortcut and use frozen organic cauliflower rice. However, you can easily make it yourself with the shredder attachment of your food processor.
I cook my version of this recipe with bone broth, but you can easily use veggie stock to keep it meat-free. Either way, the resulting dish is a perfect blend of savory lentils and cauliflower and the freshness of pomegranate, mint, and cilantro.
1Bring a saucepan of salted water to boil and cook the lentils until just tender, about 15 minutes. Drain and set aside.
2Chop the cauliflower and place in a food processor. Pulse cauliflower until it resembles small rice like pieces.
3Place a large skillet over medium-low heat. Add the coconut oil and cauliflower.
4Cook, stirring often, for 3 minutes. Add the broth and the lentils and continue to cook for another 3 minutes, then remove from heat. Place in a bowl.
5Stir in the remaining ingredients. Season with salt, and pepper to taste. Enjoy!
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.