Paleo Pomegranate Rice

  • Author: Shannon Doleac, MS, CSCS, CF-L1


  • 3 tbsp. coconut oil
  • 1 head of cauliflower
  • 4 green onions, chopped
  • 2 cloves garlic, minced
  • 1/2 apple, finely diced
  • 1/2 cup pomegranate seeds
  • 2 tbsp. coconut aminos
  • 1/2 tsp. black pepper


  1. Rinse cauliflower, cut into small florets and pat dry.
  2. Add the florets to the bowl of a food processor (only fill about 1/3 full – if overcrowd, the cauliflower can get mashed instead of riced).
  3. Pulse until the florets are finely chopped, looking similar to rice (about 12, 1 second pulses).
  4. Repeat with additional florets if necessary.
  5. Heat a large skillet over medium to medium-high heat and melt coconut oil.
  6. Add the riced cauliflower and cook for about 5 minutes, stirring frequently.
  7. Add green onions and garlic and cook for another few minutes, stirring frequently.
  8. Add diced apple and pomegranate seeds to the skillet and continue to sauté the mixture.
  9. Mix in the coconut amines and black pepper, and stir until well combined.
  10. Remove from heat and enjoy!