In a food processor add the cauliflower florets and pulse a few times until finely chopped (will look like rice)- you can just use a knife here if you don't have a processor

In a large sauté pan over medium heat melt the coconut oil.

Add the shredded Brussels sprouts and cauliflower to the pan.

Cook until warmed and slightly soft about 8-10 minutes.

Remove from heat and stir in pomegranate seeds, almonds, and capers.

Serve with lemon vinaigrette.

Store leftovers in an airtight container for up to one week.