Soy Free Cilantro Lime Cauliflower Rice Salad
This vibrant, grain-free salad is built around cauliflower that gets pulsed into tender little rice-sized pieces, then lightly sautéed until any excess moisture cooks off — giving you a satisfying base that actually holds up to the dressing. Speaking of the dressing, it's a bright, punchy blend of fresh lime juice, lime zest, cumin, and turmeric whisked together with olive oil, and it coats every single ingredient beautifully. Black beans and sweet corn add heartiness and a little natural sweetness, while red bell pepper brings crunch and fresh cilantro keeps things lively. Creamy diced avocado gets folded in at the end so it stays intact, and a pinch of red pepper flakes gives the whole bowl a gentle kick if you're into that. Every ingredient here is straightforwardly whole-food and plant-based, so there's no need to scan labels for hidden soy derivatives the way you might with a bottled dressing or a packaged grain mix. It works equally well served right away or chilled for up to an hour, making it a genuinely easy option for meal prep or a crowd-pleasing side at your next gathering.
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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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