Mediterranean Diet Friendly Cilantro Lime Cauliflower Rice Salad
This vibrant, plant-forward salad is everything a warm-weather bowl should be — bright, filling, and packed with color from red bell pepper, sweet corn, creamy avocado, and fresh cilantro. Cauliflower florets get pulsed down to tender, rice-sized pieces and lightly sautéed to drive off excess moisture before meeting a punchy lime and cumin dressing that ties the whole thing together. A touch of ground turmeric in the dressing adds a subtle earthiness and a gorgeous golden hue without overpowering the citrus. Black beans bring satisfying plant-based protein and fiber, making this feel like a complete meal rather than a side dish. Extra-virgin olive oil does double duty here — once in the pan and again in the dressing — which is exactly the kind of wholesome fat that makes this style of eating so enjoyable long-term. Everything comes together in one big bowl with minimal fuss, and the whole salad holds up beautifully in the fridge for up to an hour, making it a smart choice for meal prep or entertaining.
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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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