Artificial Flavors Free Cilantro Lime Cauliflower Rice Salad
This bright, satisfying salad is built entirely from whole, recognizable ingredients — fresh limes, crisp vegetables, earthy spices, and creamy avocado — with absolutely nothing artificial sneaking in. Cauliflower florets get pulsed into tender rice-sized pieces and lightly sautéed before being tossed in a punchy cumin-and-turmeric lime dressing that tastes like it took way more effort than it did. Black beans and sweet corn add hearty substance, while the red bell pepper and green onion tops keep every bite fresh and colorful. The dressing is whisked together from scratch using real lime juice and zest, so you get that bold citrus flavor without relying on any bottled shortcuts or flavor packets. Folding in the avocado at the end keeps it buttery and intact rather than turning the whole bowl green, which is a small detail that makes a big difference. It works equally well as a make-ahead lunch or a vibrant side dish, and the ingredient list is clean enough that you can feel genuinely good about every forkful.
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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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