Gelatin Free Cilantro Lime Cauliflower Rice Salad
This vibrant, colorful salad is everything you want in a warm-weather dish — bright, zesty, and packed with satisfying texture in every bite. Cauliflower florets get pulsed down to rice-sized pieces and lightly sautéed until tender, giving you a hearty base that soaks up the cumin-and-turmeric-spiked lime dressing beautifully. Black beans and corn add protein and sweetness, while diced red bell pepper and fresh cilantro keep things crisp and fragrant. The whole thing comes together with creamy avocado folded in at the end, which makes each forkful feel indulgent without weighing the dish down. Every single ingredient here is straightforwardly plant-based and whole, so there's no need to scan labels for hidden animal-derived thickeners or setting agents — it's just real food doing its job. The dressing is a simple whisk of fresh lime juice, zest, and olive oil, meaning nothing processed or questionable sneaks into the bowl. Make it ahead and let it chill for an hour, or serve it right away while the avocado is still perfectly bright and fresh.
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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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