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.
This delicious side dish goes perfectly with Moroccan Spiced Chicken and Squash. And both recipes come courtesy of the amazingly talented Diana Keuilian. You’re going to love her internationally best-selling cookbook, Recipe Hacker Confidential!
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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 run through a food processor with the grating attachment.
3Place a large skillet over medium-low heat. Add the coconut oil and, once melted, add the shredded cauliflower.
4Cook, stirring often, for 3 minutes. Add the broth and the lentils and continue to cook for another 3 minutes. Remove from heat.
5Off heat, stir in the remaining ingredients. Season with salt and pepper to taste. Enjoy!
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.