one green planet
one green planet

Anyone who has a healthy appetite will quite enjoy this vibrant salad. We have mixed a riced cauliflower together with sprouted beans, pomegranate seeds, and chopped up fresh veggies to create a healthy, protein-packed dish that will not only satisfy your hunger but also keep any sweet cravings at bay.

Moroccan Cauliflower Rice [Vegan, Gluten-Free]

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Cooking Time



To Make the Cauliflower Rice: 

  • 1 small head of raw cauliflower
  • 1 cup sprouted mix beans or lentils
  • 1 red bell pepper diced
  • 1 small organic zucchini diced
  • 1 small pomegranate seeds only
  • 4-6 fresh mint leaves chopped

To Make the Dressing:

  • 1 lime juiced
  • 1 small orange juiced
  • 2 tablespoons hempseed oil
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • Salt and pepper to taste

To Make the Topping (Optional): 

  • 1/3 cup raw pistachios chopped
  • Extra mint leaves


  1. Cut the stalk off the cauliflower and discard the leaves. Roughly chop it up and place it into the food processor and mix for 20 seconds into a rice-like consistency (alternately, use a hand grater).
  2. Transfer to a bowl and add washed bean/lentil sprouts, chopped bell peppers, zucchini pomegranate seeds and chopped mint leaves.
  3. In a separate small bowl, mix all the ingredients for dressing.
  4. Pour the dressing over salad and stir well.
  5. Chill for at least 1 hour to let the flavors combine.


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