Almond Free Cilantro Lime Cauliflower Rice Salad
This vibrant, grain-free salad is the kind of dish that looks stunning on the table and tastes even better than it looks. Cauliflower florets get pulsed down to tender, rice-sized pieces and lightly sautéed until any excess moisture cooks off, giving you a satisfying base that holds up beautifully against bold toppings. A zesty dressing of fresh lime juice, lime zest, cumin, and turmeric ties everything together with a bright, earthy kick that keeps every bite interesting. Black beans and sweet corn add heartiness and texture, while diced red bell pepper, green onions, and a generous handful of fresh cilantro bring color and freshness to the bowl. Creamy avocado folded in at the end is the finishing touch that makes this feel genuinely indulgent. Every single ingredient is whole and straightforward — no hidden nut-based oils, no processed sauces, nothing to second-guess at the label. It works just as well as a make-ahead lunch as it does alongside grilled proteins at dinner, and the leftovers (if there are any) hold up nicely in the fridge.
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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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