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.
Cauliflower Rice with Lentils and Pomegranate
January 13, 2018
Who needs rice when you have delicious, healthy cauliflower? Combined with lentils, broth, pomegranate, and herbs, this savory vegetarian side is perfection!
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 10 mins
- Cook: 20 mins
- Yields: 5 Servings
Directions
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!
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Nutrition Facts
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