Pistachio Free Cilantro Lime Cauliflower Rice Salad
This vibrant, grain-free salad is everything you want in a warm-weather bowl — bright, zesty, and packed with color and texture from start to finish. Cauliflower florets get pulsed down to fluffy, rice-sized pieces and lightly sautéed until just tender, giving you a satisfying base without any heaviness. A punchy dressing of fresh lime juice, lime zest, cumin, and turmeric ties everything together with a citrusy warmth that soaks right into the vegetables. Black beans and corn add heartiness and a little sweetness, while red bell pepper and green onion tops keep every bite crisp and fresh. Creamy diced avocado folded in at the end is the finishing touch that makes this feel genuinely indulgent. Every single ingredient is whole, recognizable, and completely free of tree nuts — no label-scanning required, no cross-contact concerns hiding in a store-bought shortcut. It comes together quickly and holds up well in the fridge, making it just as good for meal prep as it is served straight from the bowl.
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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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