Lactose Free Cilantro Lime Cauliflower Rice Salad
Bright, zesty, and packed with color, this cauliflower rice salad is the kind of dish 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 onion tops, and fresh cilantro keep every bite feeling fresh and vibrant. Creamy diced avocado folded in at the end gives the whole bowl a richness that feels indulgent without a drop of dairy anywhere in the recipe. Every single ingredient here is naturally free of lactose, so there's no need to swap anything out or second-guess a label. It works equally well as a light lunch on its own or as a bold side alongside grilled proteins. Make it up to an hour ahead and let the flavors meld — it only gets better as it sits.
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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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