Yields: 6 Servings

This flavorful vegetarian side is wonderful when combined with lentils, broth, pomegranate, and herbs.


  • 1/2 cup lentils
  • 1 head cauliflower
  • 1 tbsp coconut oil
  • 3 tbsp vegetable broth
  • 1/2 cup pomegranate seeds
  • 1/4 cup scallions, greens only, thinly sliced
  • 1 cup fresh cilantro, chopped
  • 1/4 cup fresh mint leaves, finely chopped
  • 1 tsp lemon zest
  • sea salt and black pepper, to taste


  1. Bring a saucepan of salted water to a boil and simmer the lentils for 15 minutes, or until just tender. Drain the water and set it aside.
  2. Cut the cauliflower into small pieces and shred it in a food processor.
  3. In a large skillet, melt the butter over medium-low heat. Add the coconut oil and the shredded cauliflower.
  4. Cook for 3 minutes, stirring often. Continue to cook for another 3 minutes after adding the stock and lentils.
  5. Remove the pan from the heat and toss in the remaining ingredients.
  6. Season with salt and pepper. Enjoy!
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