Instructions

• Remove the core from 1 medium head cauliflower and cut it into medium chunks.
• Place a portion of the cauliflower chunks in a food processor and pulse in short 1–2 second bursts until the pieces resemble rice. Work in batches so the cauliflower does not become mushy; transfer each batch to a bowl.
• Heat 2 tablespoons butter in a large skillet over medium-high heat until melted and slightly foaming.
• Add 1 clove garlic, minced, to the skillet and cook, stirring, for about 30 seconds until fragrant (do not let the garlic brown).
• Add all the cauliflower rice to the skillet. Season with 1/4 teaspoon cumin powder and a pinch sea salt and freshly ground black pepper. Stir to combine.
• Cook the cauliflower rice, stirring frequently, until tender and lightly browned in spots, about 5–6 minutes.
• Remove the skillet from the heat. Stir in 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh basil, chopped; 1 tablespoon fresh coriander, chopped; and a squeeze of lemon juice.
• Transfer the herbed cauliflower rice to a serving dish, garnish with pomegranate seeds, and serve warm.