Nitrate & Nitrite 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. Riced cauliflower gets lightly toasted in olive oil until tender, then tossed with a punchy lime and cumin dressing that soaks into every grain. Black beans, sweet corn, crisp red bell pepper, and fresh cilantro pile on layers of texture and flavor, while creamy diced avocado ties the whole thing together. Every single ingredient here is whole and unprocessed, so you never have to second-guess what's in your bowl — no cured meats, no packaged shortcuts, nothing hidden. That matters more than people realize, since preserved and processed foods are some of the sneakiest sources of unwanted additives in everyday cooking. A pinch of red pepper flakes at the end gives it just enough heat to keep things interesting. Make it ahead and let it chill for an hour — the flavors only get better as the dressing settles in.
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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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