Begin by removing the leaves and stem from the medium head of cauliflower. Cut it into smaller florets to make it easier to grate. You can either use a box grater to grate the cauliflower manually or pulse it in a food processor until it resembles rice.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced clove of garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
Add the grated cauliflower to the skillet, stirring well to combine with the garlic and butter. Sprinkle in 1/4 teaspoon of cumin powder, a pinch of sea salt, and freshly ground black pepper. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Remove the skillet from heat and fold in the chopped parsley, basil, and coriander. Squeeze a bit of lemon juice over the mixture for a fresh, zesty finish. Toss everything together gently until well combined.
Transfer the herbed cauliflower rice to a serving platter or individual bowls. For an extra touch of elegance, sprinkle with pomegranate seeds to add a pop of color and sweetness. Enjoy warm!
