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:
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 ⅓ 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.
Notes
If you like the taste of raw cauliflower, you can leave it uncooked.
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