Low Sugar Cilantro Lime Cauliflower Rice Salad
This vibrant, zesty salad is the kind of dish that makes eating well feel genuinely exciting rather than like a compromise. Cauliflower florets get pulsed down to rice-sized pieces and lightly sautéed until tender, giving you a satisfying, grain-like base without a single drop of sweetener anywhere in the recipe. The dressing is built entirely from fresh lime juice, lime zest, olive oil, cumin, and turmeric — bold, bright flavors that do all the heavy lifting on their own. Black beans and corn add hearty substance, while diced red bell pepper, green onion tops, and a generous handful of fresh cilantro keep every bite lively and colorful. Creamy avocado folded in at the end ties everything together with a richness that makes this feel far more indulgent than it actually is. It comes together quickly, works beautifully as a make-ahead lunch, and proves that skipping added sugar never has to mean skipping flavor.
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp extra-virgin olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp salt
For the salad
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels, thawed if frozen
- 1 red bell pepper, finely diced
- 3 green onions (green tops only), thinly sliced
- ½ cup fresh cilantro, roughly chopped
- 1 ripe avocado, diced
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces, about 8–10 pulses per batch. You should have about 4 cups of cauliflower rice.
- 2
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the cauliflower rice, salt, and black pepper and cook, stirring occasionally, until the cauliflower is just tender and any excess moisture has evaporated, about 5–7 minutes. Spread onto a large plate or sheet pan and let cool for 10 minutes.
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