Rice Free Cilantro Lime Cauliflower Rice Salad
Bright, zesty, and loaded with color, this cauliflower-based salad delivers everything you love about a grain bowl without a single kernel of rice in sight. Cauliflower florets get pulsed down to rice-sized pieces and lightly sautéed until tender, giving you that satisfying, fluffy base texture that holds up beautifully against bold dressing. A cumin-and-turmeric-spiked lime vinaigrette ties the whole thing together with a warm, citrusy punch that makes every bite feel intentional. Black beans and corn add heartiness and a little sweetness, while diced red bell pepper and sliced green onion tops keep things crisp and fresh. Creamy avocado folded in at the end is the finishing touch that makes this feel genuinely indulgent. It comes together quickly, works well made slightly ahead, and is the kind of dish that disappears fast at a potluck or weeknight dinner table.
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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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