Airy-Yerba Cauliflower Rice

This riced cauliflower has some SERIOUS airy zap to it. o__O Try it, and see what I mean.


  • 12 oz frozen cauliflower rice
  • 1/2 cup chopped fresh yerba buena leaves (can substitute with fresh mint leaves)
  • Juice from 2 small limes (about 1 Tbsp)
  • 1/2 Tbsp dried dill weed
  • 1/2 Tbsp caraway seeds
  • 1/2 tsp celery seed
  • 1/2 tsp dried lemon peel (can substitute 1 tsp fresh lemon zest)
  • Salt and pepper to taste
  • 1-2 Tbsp water for deglazing pan if necessary

Prep time: 10 minutes
Yields: 2 servings

Preparation: Combine all ingredients in a large skillet or frying pan (non-stick preferrable) and sauté on medium-high heat for 7-10 minutes until the cauliflower rice is softened and all moisture has evaporated, adding 1-2 Tbsp of water if necessary to deglaze your pan. Serve and enjoy!

Yasmine’s notes:

I’ve made it my mission since coming back from my small posting-break to cook with more of the elements I tend to shy away from in my everyday meals. And everyone, that’s definitely airy-prime meals for me. If I may, I’m more drawn to earthy-prime foods in general… and a lot of fiery-prime foods at that too!

Going towards airy-prime foods with this dish, then, it’s definitely a different *color palette* than one I’m used to. It’s not sweeter, warmer, or robust, this one; instead, the number one choice of words I’d use to describe it are zesty, sharp, sour, and yet so complex that darn if it’s not intriguing to eat. Between the lime juice, the lemon, the salt, yerba-buena leaves, and the bitter yet pungent celery and caraway seeds, you will NOT feel anything less than enlivened when you take a bite! At least, that’s how I feel eating it. For those of us who prefer airier palates, I’d love to hear what you think below after giving this dish a try.


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