Mexican Cauliflower Rice Salad

Lunchbox-Friendly Mexican Cauliflower Rice Salad

An easy and healthy Tex-Mex inspired lunchbox favorite. This one’s especially perfect to prep on Sunday for no-fuss lunches during the week.


For the onion relish:

For the salad:



Make the onion relish:

  1. In a small bowl, combine the onion, cilantro and lime juice. Set aside to marinate at room temperature for 5-10 minutes, stirring occasionally. Place in an airtight container and refrigerate for up to 3 days.

Assemble the salad:

  1. In a large bowl, season the cauliflower rice to taste with kosher salt and pepper, then, if packing ahead for lunches, divide between 3 portable containers with airtight lids. Divide beans, corn kernels, and roasted red peppers among each of the containers, then top each portion with 1/3 of the salsa verde, cilantro, pepitas, and onion relish. Seal and refrigerate for up to 3 days. When packing lunch, include guacamole or a small avocado to eat on the side.


If you like the taste of raw cauliflower, you can leave it uncooked.