Shellfish Free Cilantro Lime Cauliflower Rice Salad
This vibrant, plant-packed salad is everything you want in a warm-weather dish — bright, fresh, and loaded with color and texture in every bite. Cauliflower florets get pulsed down to rice-sized pieces and lightly sautéed until just tender, giving you a satisfying base that soaks up the zesty lime and cumin dressing beautifully. Black beans and sweet corn add heartiness, while diced red bell pepper and sliced green onion bring a satisfying crunch. A generous handful of fresh cilantro and creamy avocado folded in at the end take the whole thing over the top. Every single ingredient here is straightforward and naturally free from any ocean-sourced proteins, so there's no label-scanning or substitution stress involved — just confident, easy cooking. The turmeric in the dressing adds a subtle warmth and a gorgeous golden hue that makes this salad look as good as it tastes. Make it ahead and let it chill for an hour, or serve it right away while the avocado is perfectly fresh.
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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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