Coconut Free Cilantro Lime Cauliflower Rice Salad
This bright, zesty salad is the kind of dish that makes eating well feel genuinely exciting. Cauliflower florets get pulsed down to tender, rice-sized pieces and tossed with black beans, sweet corn, crisp red bell pepper, and creamy avocado — all pulled together by a punchy lime and cumin dressing with a hint of golden turmeric. Every single ingredient here is straightforwardly plant-based and free from any coconut-derived oils, milks, or flours, so there's no label-scanning required. That matters more than you'd think, since coconut oil has quietly crept into a huge range of grain-free and "healthy" recipes, making dishes like this one a genuinely reliable find. The dressing comes together in seconds with fresh lime juice, olive oil, and warm spices, and it coats everything beautifully without any heavy or creamy additions. It works as a make-ahead lunch, a vibrant side at a cookout, or a satisfying light dinner straight from the fridge.
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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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