Fish 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 a cumin-and-turmeric lime dressing that's punchy without being overpowering. Hearty black beans, sweet corn, crisp red bell pepper, and creamy avocado round out every bite with color and satisfying texture. The whole thing comes together in one big bowl, making cleanup about as easy as the cooking itself. For anyone navigating fish or seafood restrictions, this recipe is a total breath of fresh air — every single ingredient is straightforward and plant-based, so there's no label-scanning or substitution stress involved. The dressing does double duty as both a flavor booster and a light binder, keeping everything cohesive without weighing it down. Make it ahead and let it chill for an hour, or serve it right away while the avocado is still perfectly fresh and vibrant.
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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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