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Moroccan Cauliflower Rice
[Vegan, Gluten-Free]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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A vibrant bowl of Moroccan Cauliflower Rice, garnished with fresh mint leaves and chopped pistachios, showcasing colorful riced cauliflower, red bell pepper, zucchini, and glistening pomegranate seeds.

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Cauliflower Recipes

Moroccan Cauliflower Rice [Vegan, Gluten-Free]

Dairy Free

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.

Ingredients You Need for Moroccan Cauliflower Rice [Vegan, Gluten-Free]

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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How to Prepare Moroccan Cauliflower Rice [Vegan, Gluten-Free]

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).
Transfer to a bowl and add washed bean/lentil sprouts, chopped bell peppers, zucchini pomegranate seeds and chopped mint leaves.
In a separate small bowl, mix all the ingredients for dressing.
Pour the dressing over salad and stir well.
Chill for at least 1 hour to let the flavors combine.