MSG Free Cilantro Lime Cauliflower Rice Salad
This bright, zesty salad is the kind of dish that makes eating well feel genuinely exciting rather than like a compromise. Cauliflower florets get pulsed down to rice-sized pieces and lightly sautéed until tender, giving you a satisfying base that soaks up every bit of the cumin-and-turmeric lime dressing. Black beans, sweet corn, crisp red bell pepper, and fresh cilantro pile on layers of color and texture, while creamy diced avocado ties everything together with richness. For anyone navigating hidden additives in packaged foods, this recipe is a breath of fresh air — every single ingredient is whole, recognizable, and completely clean. The dressing is built from scratch with fresh lime juice, lime zest, and a handful of spices, so there's no reaching for a bottle that might sneak in unwanted flavor enhancers. It comes together quickly and holds up well in the fridge for up to an hour, making it a smart choice for meal prep or a casual weeknight dinner. Serve it straight from the bowl and let the lime do all the talking.
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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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