Pomegranate Cauliflower Rice

5 from 90 votes

Fast and easy Pomegranate Cauliflower Rice is full of earthy spices, sweet pomegranate seeds, fresh mint and salty pistachio nuts. Ready in 15 minutes!

Prep Time10

Cook Time12

Total Time22

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Low Calorie, Vegan, Vegetarian

Servings:

Calories: 139kcal

Author: Toni Dash

Ingredients

1 tablespoon olive oil
2 teaspoons diced peeled ginger root
2 teaspoon diced garlic cloves
½ teaspoon cumin seeds
½ teaspoon ground coriander
2 strips of lemon peel
4 cups cauliflower rice
½ cup pomegranate seeds
¼ cup chopped fresh mint
¼ cup chopped lightly salted pistachio seeds

Instructions

In a large skillet heat 1 tablespoon of olive oil over medium heat. Add garlic and ginger and sauté for two minutes.
Add cumin seeds, lemon peel and coriander; sauté an additional two minutes.
Add the cauliflower rice. Stir to combine with the other ingredients. Cover and steam for 5-8 minutes until heated through.
Remove from heat and toss in the pomegranate seeds, chopped mint and chopped pistachio nuts. Serve hot.

Notes

How to make homemade cauliflower rice:

Rinse and pat dry a large head of cauliflower
Cut into quarters and discard any green leaves
Grate with a box grater on medium size holes into small pieces of riced cauliflower.

How to Store

To store leftovers of the cooked recipe place in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.

For storing raw cauliflower: we recommend making it right before you cook the recipe. Raw cauliflower can take on an unappealing flavor and smell when stored in the refrigerator even for a few days. It can also be frozen after making it.

How to freeze cauliflower rice

Either cooked riced cauliflower or raw cauliflower rice can be frozen. Place in an airtight freezer-safe container or bag and freeze up to 1 month. Thaw in the refrigerator.

Nutrition