Anti Inflammatory Cilantro Lime Cauliflower Rice Salad

Total time38 min

Prep time20 min

Cook time8 min

Anti Inflammatory Cilantro Lime Cauliflower Rice Salad

This vibrant, grain-free salad is everything you want in a warm-weather bowl — bright, filling, and packed with color from crisp red bell pepper, sweet corn, creamy avocado, and a generous handful of fresh cilantro. The cauliflower gets lightly sautéed until just tender, which gives it a satisfying texture without any heaviness, and the zesty lime dressing ties every component together beautifully. What makes this dish such a strong anti-inflammatory choice is the lineup of ingredients doing real work: extra-virgin olive oil, ground turmeric, cumin, and avocado all bring well-known inflammation-fighting properties to the table without any effort on your part. Black beans add plant-based protein and fiber, so this salad holds its own as a main course for four rather than just a side. The dressing comes together in minutes — just whisk lime juice, lime zest, olive oil, and those warming spices — and the whole thing is ready to eat in well under 30 minutes. It's equally good served right away or chilled for up to an hour, making it a smart option for meal prep or a casual dinner that looks far more impressive than the effort required.

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Ingredients

4 servings

For the cauliflower rice

1 medium head cauliflower (about 2 lbs), cut into florets
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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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