Hazelnut Free Cilantro Lime Cauliflower Rice Salad
This vibrant, colorful salad is everything you want in a warm-weather bowl — bright citrus, smoky cumin, creamy avocado, and a satisfying mix of textures in every forkful. Cauliflower gets pulsed down to tender, rice-sized pieces and lightly sautéed until any excess moisture cooks off, giving it a pleasantly firm bite that holds up beautifully once tossed with the dressing. The lime and turmeric vinaigrette is punchy and fresh, coating the black beans, sweet corn, and crisp red bell pepper in a way that makes the whole thing taste like it came from a really good taco spot. Tree nut allergies can make navigating restaurant meals and packaged foods genuinely stressful, but every single ingredient here is straightforward and easy to verify — no sauces, no spice blends, no sneaky additions to second-guess. Fresh cilantro and green onion tops bring an herby lift that ties everything together, while the optional red pepper flakes add just enough heat to keep things interesting. It works as a standalone lunch, a hearty side, or a meal-prep staple that tastes even better after a short rest in 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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