Lupin Free Cilantro Lime Cauliflower Rice Salad
This vibrant, colorful salad is everything you want in a warm-weather bowl — bright citrus, creamy avocado, hearty black beans, and a base of lightly toasted cauliflower rice that soaks up every drop of that cumin-lime dressing. The whole thing comes together with fresh, whole-food ingredients that are naturally free from lupin and any of the flour-based fillers or legume blends where lupin tends to hide. Cauliflower gets pulsed down to tender little grains, cooked until just dry and fluffy, then tossed with corn, red bell pepper, and cilantro for a salad that genuinely satisfies. The dressing is a simple whisk of lime juice, zest, olive oil, turmeric, and cumin — nothing processed, nothing suspicious on the label. Folding in ripe avocado at the end keeps it creamy without any dairy or additives. It works beautifully as a make-ahead lunch since it holds well in the fridge for up to an hour, and the flavors only get better as they meld. Fresh, punchy, and completely unfussy — this one earns a permanent spot in the rotation.
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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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