Turkey Free Cilantro Lime Cauliflower Rice Salad
Bright, zesty, and packed with color, this cauliflower rice salad is the kind of dish that earns compliments at every potluck or weeknight dinner table. Cauliflower florets get pulsed down to tender, rice-sized pieces and lightly sautéed until any excess moisture cooks off, giving you a satisfying base that holds up beautifully against the bold dressing. A quick whisk of fresh lime juice, lime zest, cumin, and turmeric brings a warm, citrusy depth that ties every ingredient together. Black beans and corn add hearty substance, while diced red bell pepper and sliced green onion tops keep things crisp and fresh. Creamy avocado folded in at the end makes each bite feel indulgent without weighing the whole bowl down. Every single ingredient here is whole, plant-based, and naturally free from poultry in any form — no label-reading required, no substitutions needed. Make it ahead and let it chill for up to an hour, or serve it straight from the bowl while the avocado is still perfectly bright.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!