Chestnut Free Cilantro Lime Cauliflower Rice Salad
This vibrant, colorful salad is everything you want in a warm-weather dish — bright, zesty, and packed with satisfying texture in every bite. 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 bowl together. Black beans and corn add hearty substance, while diced red bell pepper, green onions, and a generous handful of fresh cilantro keep things fresh and lively. The creamy avocado folded in at the end is the finishing touch that makes this feel genuinely indulgent despite being completely 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 standalone lunch or as a bold side dish alongside grilled proteins, and it holds up well in the fridge for a short rest if you want to get ahead on meal prep.
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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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