Moroccan Cauliflower Rice

Raw cauliflower is grated into a fine “rice” and tossed with pomegranate, sprouted beans, zucchini pepper and mint and dressed in zesty hemp oil sauce. 
Course Main Course, Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4


Moroccan 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


  • 1 lime juiced
  • 1 small orange juiced
  • 2 tbs hempseed oil
  • 1 tsp cinnamon
  • 1 tsp cumin
  • salt and pepper to taste

Optional Topping:

  • 1/3 cup raw pistachos chopped
  • extra mint leaves


  • 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 grader).
  • Transfer to a bowl and add washed bean/lentil sprouts, chopped bell peppep,zuchinni 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.