BHA & BHT Free Cilantro Lime Cauliflower Rice Salad
This bright, 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 tender, rice-sized pieces and lightly sautéed until any excess moisture cooks off, giving you a satisfying base that soaks up every bit of the cumin-and-turmeric lime dressing. Fresh lime juice, lime zest, and a generous handful of cilantro bring serious vibrancy, while black beans, sweet corn, and diced red bell pepper add color, protein, and crunch in every forkful. Creamy avocado folded in at the end ties the whole thing together without weighing it down. Every single ingredient here is whole, fresh, or minimally processed — no packaged shortcuts that might sneak in synthetic preservatives like BHA or BHT. It's the kind of recipe where you control exactly what goes into the bowl, which makes it as clean as it is delicious. Serve it right away for the freshest bite, or let it chill briefly and watch the flavors deepen even further.
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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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