Carrageenan Free Cilantro Lime Cauliflower Rice Salad
This bright, zesty salad is built around cauliflower that gets pulsed into tender rice-sized pieces, then tossed with black beans, sweet corn, crisp red bell pepper, and a punchy lime-cumin dressing that ties everything together. The creamy avocado folded in at the end adds richness without any dairy, and the fresh cilantro keeps every bite feeling light and vibrant. For anyone navigating carrageenan concerns, this recipe is a genuine win — every single ingredient is whole and unprocessed, so there are no thickeners, stabilizers, or additive-laden products hiding in the mix. That matters more than you might think, since carrageenan shows up in surprising places like canned coconut milk, some salad dressings, and even certain plant-based products. Here, the dressing is whisked together from scratch with lime juice, olive oil, and warm spices, so you know exactly what you're eating. It works beautifully as a make-ahead lunch, a cookout side, or a satisfying light dinner on its own.
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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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