Heat a large saute pan with a small drizzle of olive oil
Add the cauliflower rice and the coconut milk (add both the milk and the coconut cream that collects on the top of the can) on medium heat.cook for about 15-20 minutes until thick and creamy
Add in the salt, pepper, sumac and lime zest and juice and cook for about 15-20 minutes until thick and creamy
Garnish with sliced green onions and pomegranate seeds