Pescatarian Cilantro Lime Cauliflower Rice Salad
This vibrant, plant-forward salad is everything you want in a warm-weather bowl — bright, zesty, and packed with color and texture in every bite. Cauliflower florets get pulsed down to rice-sized pieces and quickly toasted in a skillet until tender, giving you a satisfying base that soaks up the cumin-and-turmeric-spiked lime dressing beautifully. Black beans and sweet corn add hearty substance, while diced red bell pepper, green onion tops, and a generous handful of fresh cilantro keep things lively and fresh. The whole thing comes together in one big mixing bowl, making cleanup as easy as the cooking itself. Creamy avocado folded in at the end adds richness that ties every element together without weighing the dish down. It works equally well served immediately or chilled for up to an hour, so it's a smart choice for meal prep, potlucks, or a quick weeknight dinner. No fish required here — this one earns its place on the table through sheer, crowd-pleasing flavor.
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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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