Cashew Free Cilantro Lime Cauliflower Rice Salad
Bright, zesty, and packed with color, this cauliflower rice salad is the kind of bowl that makes healthy eating feel genuinely exciting. Cauliflower florets get pulsed down to tender, rice-sized pieces and lightly sautéed to drive off any excess moisture before being tossed in a punchy lime and cumin dressing with a hint of turmeric. Black beans and corn add hearty substance, while diced red bell pepper, sliced green onions, and a generous handful of fresh cilantro keep every bite lively and fresh. Creamy avocado folded in at the end ties the whole thing together without any need for dairy or nut-based additions. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required — just straightforward, whole-food cooking. It works beautifully as a standalone lunch, a vibrant side dish, or even a filling for lettuce wraps. Make it ahead and let it chill for up to an hour so the dressing can really sink in and deepen the flavor.
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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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