Wheat Free Cilantro Lime Cauliflower Rice Salad
Bright, zesty, and packed with color, this cauliflower rice salad is the kind of bowl that makes you forget you're eating something genuinely good for you. 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 lime and cumin dressing. Black beans and corn add hearty substance, while diced red bell pepper, green onion tops, and a generous handful of fresh cilantro keep every bite lively and fresh. A touch of ground turmeric in the dressing gives the whole salad a warm, golden hue that looks just as good as it tastes. Creamy avocado folded in at the end ties everything together without weighing it down. Every single ingredient here is naturally free of wheat and grain-based fillers — no swaps, no substitutions needed, just clean whole foods doing exactly what they're supposed to do. It works as a make-ahead lunch, a vibrant side dish, or an easy weeknight main that genuinely earns a spot in the regular rotation.
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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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