Capsaicin Free Cilantro Lime Cauliflower Rice Salad
This bright, zesty salad is everything you want in a warm-weather bowl — fresh, filling, and packed with color from sweet corn, creamy avocado, and crisp red bell pepper. Riced cauliflower stands in for grains, lightly toasted in a skillet until tender and fluffy before getting tossed in a punchy lime and cumin dressing. The turmeric adds a subtle earthiness and a gorgeous golden hue that makes the whole dish look as good as it tastes. For anyone managing sensitivity to capsaicin, this recipe is naturally built around bold flavor without relying on heat — the red bell pepper brings sweetness rather than spice, and the optional red pepper flakes are easy to leave out entirely. Black beans and avocado make it genuinely satisfying rather than just a side dish, and the cilantro-lime dressing ties everything together with a brightness that keeps you going back for another forkful. It comes together in one large bowl once the cauliflower has cooled, which means minimal cleanup and maximum reward. Make it ahead and let it chill for an hour — the flavors only get better as they meld.
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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)
Can be omittedred pepper flakes
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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