Ingredients
- 1 medium head cauliflower
- 2 tablespoons butter
- 1 clove garlic minced
- 1/4 teaspoon cumin powder
- pinch sea salt and freshly ground black pepper
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh coriander chopped
- squeeze lemon juice
- Pomegranate seeds
Instructions
- 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 a skillet over medium-high heat. 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 each of salt and pepper. Cook the cauliflower, stirring frequently, 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. Serve warm.
