Chicken Free Cilantro Lime Cauliflower Rice Salad
Bright, zesty, and packed with color, this cauliflower rice salad is the kind of dish that makes plant-based eating feel genuinely exciting rather than like a compromise. Cauliflower florets get pulsed down to tender, rice-sized pieces and lightly sautéed to drive off any excess moisture — a small step that makes a big difference in the final texture. The cumin-and-turmeric-spiked lime dressing ties everything together with a warm, citrusy punch that soaks beautifully into the black beans and corn. Creamy diced avocado folded in at the end adds richness without weighing the whole bowl down. Every ingredient here is whole, recognizable, and completely free of poultry in any form — no hidden broths, no meat-based add-ins, nothing to second-guess. It works equally well as a satisfying main or a vibrant side that holds up in the fridge for a bit, making it a smart choice for meal prep or a casual weeknight spread.
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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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