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.

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Moroccan Cauliflower Rice [Vegan, Gluten-Free]

Serves

4

Cooking Time

20

Ingredients

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
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Preparation

  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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