Yeast Free Cilantro Lime Cauliflower Rice Salad
Bright, zesty, and loaded with color, this cauliflower rice salad is the kind of bowl that makes healthy eating feel genuinely exciting. Cauliflower florets get pulsed down to tender, rice-sized pieces and lightly sautéed to drive off any extra moisture before being tossed with a punchy lime and cumin dressing that ties everything together. Black beans, sweet corn, crisp red bell pepper, and fresh cilantro pile on layers of texture and flavor, while creamy diced avocado rounds the whole thing out beautifully. Because the dressing is built entirely from fresh lime juice, olive oil, and spices, there's no vinegar or fermented ingredient in sight — making it a genuinely easy fit for anyone navigating a yeast-free approach without having to scrutinize labels or swap out hard-to-find products. A pinch of turmeric adds a subtle warmth and gorgeous golden hue to the dressing that you'll notice the moment you toss it through. This salad works just as well served straight away as it does after a short rest in the fridge, making it a smart option for meal prep or a casual weeknight dinner.
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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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