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 minutesminutes
Total Time 20 minutesminutes
Servings 4
Ingredients
Moroccan Cauliflower Rice
1small head of raw cauliflower
1cupsprouted mix beans or lentils
1red bell pepperdiced
1small organic zucchinidiced
1small pomegranateseeds only
4-6fresh mint leaveschopped
Dressing:
1limejuiced
1small orangejuiced
2tbshempseed oil
1tspcinnamon
1tspcumin
salt and pepper to taste
Optional Topping:
1/3cupraw pistachoschopped
extra mint leaves
Instructions
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.