Beef Free Cilantro Lime Cauliflower Rice Salad
Bright, zesty, and packed with color, this cauliflower rice salad is the kind of bowl that makes you forget you're eating something genuinely good for you. Cauliflower florets get pulsed down to tender, rice-sized pieces and lightly sautéed until any excess moisture cooks off — that step alone makes all the difference in texture. A punchy dressing of fresh lime juice, lime zest, cumin, and turmeric ties everything together with a warm, citrusy backbone that coats every bite. Black beans and corn add hearty substance, while diced red bell pepper and sliced green onion tops bring crunch and a little brightness. Creamy avocado folded in at the end keeps things rich without weighing the whole dish down. Everything here is plant-based and built from whole, recognizable ingredients, so there's no need to scan labels or second-guess what's in your bowl. It works beautifully as a make-ahead lunch or a vibrant side that holds up well in the fridge for up to an hour before serving.
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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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