Updated: May 31
Prep time: 5 minutes
Cooking time: 10 minutes
Yield: 4 servings
1 12-ounce bag fresh or frozen organic riced cauliflower
1 tablespoon organic extra-virgin coconut oil
1 garlic clove, smashed
2 tablespoons coconut liquid aminos
¼ teaspoon ground turmeric
1 cup pomegranate seeds
1 bunch organic mint, stemmed and chopped
freshly ground black pepper
Heat the coconut oil in a large skillet over medium-high heat. When the oil is hot enough to swirl freely when the skillet is tilted, add the garlic. As soon as the garlic is fragrant and has softened, about 2 minutes, add the riced cauliflower and cook, stirring frequently, until it is soft or has thawed completely, 5 to 7 minutes.
Add the liquid aminos and turmeric and sauté, stirring frequently, for 5 minutes longer.
Transfer the cauliflower rice to a mixing bowl, add the mint and pomegranate seeds, and toss lightly but thoroughly. Season to taste with salt and pepper.
Transfer to a serving bowl or individual plates and serve immediately.
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