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WOW Recipe: Minty Cauliflower Rice with Pomegranate Seeds and Turmeric

Updated: May 30, 2020

Prep time: 5 minutes

Cooking time: 10 minutes

Yield: 4 servings


1 12-ounce bag fresh or frozen organic riced cauliflower

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.

Download the printable PDF here.


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