Xanthan Gum Free Cilantro Lime Cauliflower Rice Salad
This bright, zesty salad is the kind of dish that makes you forget you're eating something genuinely good for you. Riced cauliflower gets toasted in a hot skillet until tender and golden, then tossed with black beans, sweet corn, crisp red bell pepper, and a punchy lime-cumin dressing that ties everything together beautifully. Creamy avocado and a handful of fresh cilantro finish it off with color and richness that feel anything but virtuous or boring. For anyone navigating a sensitivity to xanthan gum, this recipe is a natural fit — every single ingredient is whole and straightforward, with zero processed thickeners or stabilizers hiding anywhere in the bowl. The dressing comes together with just lime juice, olive oil, and spices, so there's nothing to second-guess on a label. It's the kind of clean, from-scratch cooking that makes dietary restrictions feel less like a limitation and more like an excuse to eat really well. Serve it right away for maximum freshness, or let it chill for up to an hour and watch the flavors deepen even further.
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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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