Dairy Free Cilantro Lime Cauliflower Rice Salad
Bright, zesty, and packed with color, this cauliflower rice salad is the kind of bowl that makes you forget you're eating something genuinely good for you. Cauliflower florets get pulsed down to tender, rice-sized pieces and lightly sautéed before being tossed in a punchy lime and cumin dressing that ties everything together beautifully. Black beans and corn add hearty substance, while red bell pepper, green onions, and fresh cilantro keep every bite lively and fresh. Creamy diced avocado folded in at the end gives it that rich, satisfying finish — no butter, no cheese, no cream needed anywhere in the recipe. The turmeric in the dressing adds a subtle warmth and a gorgeous golden hue that makes the whole salad look as good as it tastes. It works equally well as a make-ahead lunch or a vibrant side dish at a cookout, and every single ingredient is naturally free of dairy without any substitutions or compromises. This is the kind of recipe that earns a permanent spot in your rotation.
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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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