Mushroom Free Cilantro Lime Cauliflower Rice Salad
Bright, zesty, and packed with color, this cauliflower rice salad is the kind of bowl that makes healthy eating feel genuinely exciting. Cauliflower florets get pulsed down to tender, rice-sized pieces and lightly sautéed to drive off any excess moisture before being tossed in a punchy lime and cumin dressing — so every bite is flavorful rather than watery. Black beans and corn add hearty substance, while diced red bell pepper and fresh cilantro keep things vibrant and fresh. A touch of turmeric in the dressing gives the whole salad a warm golden hue that looks just as good as it tastes. Creamy avocado folded in at the end ties everything together and balances the citrus heat beautifully. This is a completely fungi-free dish by nature — every ingredient is straightforward and easy to verify, with no hidden sauces or processed components that might sneak in unwanted additions. Make it ahead and let it chill for an hour, or serve it right away for a satisfying lunch or side that disappears fast.
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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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