Vegan Cilantro Lime Cauliflower Rice Salad
Bright, zesty, and packed with color, this cauliflower rice salad is the kind of bowl that makes plant-based eating feel genuinely exciting rather than like a compromise. Cauliflower florets get pulsed down to tender, rice-sized pieces and lightly sautéed to drive off excess moisture, giving you a satisfying base that soaks up every bit of the cumin-lime dressing. That dressing — built from fresh lime juice, lime zest, olive oil, and a touch of turmeric — ties everything together with a warm, citrusy punch that keeps each bite lively. Black beans and corn add hearty substance, while the red bell pepper and green onion tops bring crunch and a little sweetness. Creamy diced avocado folded in at the end is the finishing touch that makes this feel genuinely indulgent without a single animal product in sight. Every ingredient here is whole, recognizable, and completely free of anything that would raise a flag for someone eating entirely plant-based — no hidden dairy, no sneaky additions, just clean, vibrant food. It works beautifully straight from the bowl or chilled for up to an hour, making it a smart choice for meal prep or a crowd-pleasing dish to bring to a 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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