Tree Nut Free Cilantro Lime Cauliflower Rice Salad
This vibrant, grain-free salad is everything you want in a warm-weather bowl — bright, zesty, and packed with color and texture in every single bite. Cauliflower florets get pulsed down to rice-sized pieces and lightly toasted in a skillet until tender, giving you that satisfying base without any heaviness. The dressing is a punchy blend of fresh lime juice, lime zest, cumin, and turmeric that ties every component together beautifully. Black beans and corn add heartiness, while diced red bell pepper and sliced green onions bring crunch and a little sharpness. Creamy avocado folded in at the end keeps things rich and luscious without weighing the whole dish down. Every ingredient here is naturally free from tree nuts — no swaps needed, no label-scanning required — so you can focus entirely on how good this tastes. It holds up well in the fridge for a short rest, making it a smart choice for meal prep or a make-ahead lunch.
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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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