Cut the cauliflower into medium chunks and remove the core. Add the cauliflower to a food processor and pulse until the cauliflower resembles rice. Work in batches to prevent the cauliflower from becoming mushy.
Heat the butter in the skillet on MED-HIGH. Once the butter has melted, stir in the garlic. Cook for about 30 seconds until fragrant.
Add the cauliflower rice to the skillet. Season with cumin powder and a pinch of salt and pepper. Cook the cauliflower and stir until tender and lightly browned, 5–6 minutes.
Remove the skillet from the heat. Stir in the fresh herbs and a squeeze of lemon juice. Transfer the cauliflower herb rice to a plate and garnish with the pomegranate seeds.