Sesame Free Cilantro Lime Cauliflower Rice Salad
Bright, zesty, and packed with color, this cauliflower rice salad is the kind of dish that earns a permanent spot in your weeknight rotation. Cauliflower florets get pulsed down to tender, rice-sized pieces and lightly sautéed before being tossed in a punchy lime and cumin dressing that ties everything together beautifully. Black beans, sweet corn, crisp red bell pepper, and creamy avocado make every forkful satisfying and genuinely filling — no grains required. Many store-bought grain salads and dressings sneak in sesame oil or tahini for depth, but this one builds all its bold flavor from fresh lime juice, lime zest, cumin, and turmeric, so every ingredient is completely transparent. The cilantro and green onion tops add a fresh, herby lift that makes the whole bowl taste like something you'd order at a really good fast-casual spot. It comes together in one large mixing bowl with minimal cleanup, and it holds up well in the fridge for up to an hour, making it a smart choice for meal prep or a crowd-pleasing potluck contribution.
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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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