Eggless Cilantro Lime Cauliflower Rice Salad
This bright, zesty salad is the kind of dish that makes you forget you're eating something genuinely good for you. 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 every bite together. Black beans and corn add hearty substance, while diced red bell pepper, green onion tops, and a generous handful of fresh cilantro keep things crisp and colorful. Creamy avocado folded in at the end is the finishing touch that makes the whole bowl feel indulgent without any heaviness. Every single ingredient here is naturally free of eggs — no swaps, no substitutions, no workarounds needed. The dressing comes together with a quick whisk, the sauté takes under ten minutes, and the rest is just assembly, making this an approachable recipe even on a busy weeknight. It's equally good served right away or chilled for an hour, which makes it a fantastic make-ahead option for lunches or potlucks.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!