Before I married into my husband’s Armenian family, over 10 years ago, I had never tasted pomegranate. Turns out that the red, seeded fruit is quite delightful. Not only is the wine made from pomegranates amazing (yes, we have it at every family function!) the seeds themselves make a flavorful addition to salads and rice.
And it’s filled with vitamin C and K as well as other beneficial phytochemicals. Bonus!
Thanks to the green thumb of my father-in-law, I have two pomegranate trees (well, really more like bushes) that are producing pomegranates by the dozens. So I’m trying to sneak pomegranate seeds into everything
¼ cup sliced almonds
1 head cauliflower
1 tablespoon coconut oil
3 tablespoons chicken broth or vegetable broth
2 teaspoons fresh ginger, grated
1 Orange Zest
1 teaspoon ground cumin
½ cup pomegranate seeds (arils)
dash of sea salt and black pepper
Wash the cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor.
In a large skillet heat the coconut oil over medium. Add the shredded cauliflower. Sauté for about 5 minutes. Add the chicken broth, ginger, orange zest, cumin, pomegranate seeds and the almonds. Mix until fully combine and continue to sauté for 5 minutes, until tender.
Season with salt and pepper. Serve as you would traditional rice.