Recipe type: Main dish
Prep time: 25 mins
Total time: 1h 20 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


4 tablespoons olive oil

1 large cauliflower

2 zucchinis or eggplants, medium thickness sliced

1 cup lebanese roasted chickpeas

1 Tomato, diced

1 cucumber, diced

1/2 cup feta cheese, crumbled


2 tablespoons green onion, for garnish

2 tablespoons prepared Humus


1/4 cup olive oil

2 tablespoons pomegranate molasses

1 garlic clove, grated


Cut the zucchinis (or eggplant) into medium-thickness rounds. Sprinkle with salt and place in a colander for 60 minutes to release the water.

Meanwhile, using a food processor with a grater attachment, a regular blade, or electric grater machine, grate the cauliflower. (It’s very easily done on a regular grater)

In a large pan, heat 2 tablespoons olive oil. Add the cauliflower ‘rice’ and sauté 7-10 minutes or until their soft. Set aside. Cover and keep warm.

Toss the zucchinis/eggplants with salt, pepper and the remaining 2 tablespoons olive oil. Sauté in the large pan over medium high heat for 2-3 minutes per side. Set aside and keep warm.

In a jar, mix the olive oil, pomegranate molasses, garlic and salt.

To assemble each bowl, add a spoonful of rice to each bowl. Top with several pieces of eggplants, cucumbers, tomatoes, feta cheese and olives. Add a dollop of humus and drizzle with the Pomegranate dressing.

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