Brazil Nut Free Cilantro Lime Cauliflower Rice Salad

Total time38 min

Prep time20 min

Cook time8 min

Brazil Nut Free Cilantro Lime Cauliflower Rice Salad

This vibrant, grain-free salad is everything you want in a warm-weather bowl — bright, zesty, and packed with color and texture from start to finish. Cauliflower florets get pulsed down to rice-sized pieces and lightly sautéed until tender, soaking up a punchy dressing of fresh lime juice, lime zest, cumin, and turmeric that ties the whole dish together. Black beans and sweet corn add satisfying heft, while diced red bell pepper, sliced green onions, and a generous handful of fresh cilantro keep every bite lively. Creamy avocado folded in at the end is the finishing touch that makes this feel genuinely indulgent despite being entirely plant-based. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. It works beautifully as a make-ahead lunch, a cookout side, or a light dinner on its own. A squeeze of extra lime right before serving takes it completely over the top.

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Ingredients

4 servings

For the cauliflower rice

1 medium head cauliflower (about 2 lbs), cut into florets
2 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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