Oats Free Cilantro Lime Cauliflower Rice Salad
This vibrant, grain-free salad is built around cauliflower that's been pulsed into tender little rice-like pieces, then tossed with a zippy lime and cumin dressing that ties everything together beautifully. Black beans and sweet corn add hearty substance, while diced avocado brings that creamy richness that makes every bite feel satisfying and complete. The red bell pepper and fresh cilantro keep things bright and colorful, and a pinch of red pepper flakes gives it just enough of a kick if you're into that. Since every single ingredient here is naturally free from oats and oat-derived products, there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. It works equally well as a light lunch on its own or as a crowd-pleasing side at a cookout or potluck. The dressing comes together in seconds, and the whole salad can be prepped ahead and chilled, making it as practical as it is delicious.
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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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