Rye Free Cilantro Lime Cauliflower Rice Salad

Total time38 min

Prep time20 min

Cook time8 min

Rye Free Cilantro Lime Cauliflower Rice Salad

This vibrant, grain-free salad is built around cauliflower that's been pulsed into fluffy, rice-sized pieces and lightly toasted in a skillet until tender — no actual grains anywhere in sight. That makes it a natural fit for anyone navigating a diet that rules out rye and other cereal grains, since every ingredient here is a whole vegetable, legume, or pantry spice. The dressing is a bright hit of fresh lime juice and zest, cumin, and turmeric whisked together with olive oil, and it coats every bite with a citrusy, lightly smoky warmth. Black beans and sweet corn add satisfying heft, while the red bell pepper brings crunch and the avocado folds in that creamy, rich finish you didn't know a salad could have. Fresh cilantro ties everything together with a pop of herby freshness that makes the whole bowl feel alive. It works beautifully as a make-ahead lunch or a colorful side that holds its own next to just about anything off the grill. Clean, bold, and genuinely craveable — this one earns a permanent spot in the rotation.

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Ingredients

4 servings

For the cauliflower rice

1 medium head cauliflower (about 2 lbs), cut into florets
2 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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