Basic doesn't have to mean boring. This cauliflower rice recipe might be simple, but it has plenty of flavor.

Ingredients:
4 heaping cups small cauliflower pieces, riced
2 Tbsp olive oil
6-8 large cloves garlic, peeled and cut in half lengthwise
1 cup green onion, sliced
Salt and freshly ground black pepper, to taste

Directions:
Cut the cauliflower, including the stems, into smallish same size pieces until you have 4 generous cups of cauliflower pieces.

Using the steel blade, process 2 cups of cauliflower pieces at a time in the food processor, buzzing it in short bursts until it's finely chopped enough to resemble rice, but slightly larger. (I use my beloved Cuisinart 7 Cup Food Processor for this, which does a great job.) If you're using a bag of cauliflower, just open the bag!

Peel garlic cloves and slice in half lengthwise. Chop enough green onions for the amount of cauliflower you're using. Heat the oil in a non-stick frying pan over medium-high heat until it feels hot when you hold your hand there; then add the garlic cloves and stir-fry until you smell garlic. As soon as you see the tiniest color change in the garlic, IMMEDIATELY remove the garlic and discard. (Don't let it brown or the garlic will leave a bitter taste.)

Add the cauliflower to the hot pan and season generously with salt and fresh-ground black pepper. Stir fry the cauliflower, turning it over often, until it's starting to soften and lose the raw taste, about 3-4 minutes. (Taste a little to see if it's done to your liking; I prefer it still slightly crisp.) Turn off the heat, stir in the green onions, and serve immediately.

Image and recipe via Kayln's Kitchen

Pro tip: Sub in store bought hummus to cut down on cooking time -- trust us, this cauliflower rice bowl will still taste just as delish!

Ingredients:
For cauliflower rice:
1 small head of cauliflower, riced
1 tsp oil
1 /2 small onion, finely chopped
1 tsp turmeric
Salt to taste
Dash of cayenne pepper
Generous dash of lemon or lime juice

For chickpeas and carrots:
15 oz can of chickpeas drained or 1 1 /2 cups cooked chickpeas
1 tsp ground cumin
1 tsp coriander
1 2 tsp paprika
1/2 tsp garlic powder
1/4 tsp cinnamon
1 /4-1 /2 tsp cayenne pepper
3 /4 cup carrots, sliced

For hummus:
15 oz can chickpeas, drained (reserve water)
1 Tbsp tahini
2 tsp extra virgin olive oil
2-3 cloves roasted garlic
1-2 Tbsp lemon juice
1 4 tsp salt, or more to taste
1 4 tsp paprika
1/2 tsp freshly ground or crushed black pepper, divided, or more to taste

Directions:
For the rice: Grate the cauliflower or process in a food processor for a few seconds. I use a food processor. Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook until translucent. Add turmeric and mix in for a few seconds. Add the riced cauliflower, salt and cayenne and mix in. Cover and cook for 4 to 6 minutes. The cauliflower will steam and cook through. Add a good dash of lemon and fluff the mixture. Taste and adjust salt, lemon, heat. Cover and let sit for another minute or so before serving.

For chickpeas and carrots: Heat oil in a skillet over medium heat. Add the chickpeas and spices and toss to coat. Cook for a minute. Add carrots and 2 tbsp water. Cover and cook for 5 to 7 minutes or until carrots are cooked al dente. Add a dash of lemon if needed.

For hummus: Blend or process all the ingredients and 1/4 tsp black pepper until smooth. Add some reserved aquafaba(liquid from the can of chickpeas) if needed. Add aquafaba or water to half the batch to make thinner dressing like consistency. Taste and adjust salt, tang (lemon). Fold in the rest of the black pepper and use. Can be made ahead. Or use premade hummus and mix in black pepper to taste.

Assemble: Add a layer of baby spinach or other baby greens or lettuce to each bowl. Add a good helping of the spiced chickpeas, turmeric cauliflower rice and hummus. Drizzle thinned hummus and/or lemon juice all over. Garnish with black pepper and cilantro. Add other chopped veggies like tomatoes, cucumber etc, or add some warmed pita. Serve.

Image and recipe via Vegan Richa

Nothing screams summer quite like coconut and lime. Pair them with cauliflower rice for a tropical twist on this side dish that can be enjoyed even in the dead of winter.

Ingredients:
1 head cauliflower, riced
2 Tbsp Extra Virgin Olive Oil
1 yellow onion, diced
3 garlic cloves, minced
1 cup canned organic light coconut milk, stirred
1 lime, zested and juiced
Salt and freshly ground black pepper, to taste
Fresh cilantro or parsley, chopped, to taste for garnish (optional)
Lime wedges (optional)

Directions:
Place cauliflower florets in a food processor and pulse until broken down into rice-size pieces. Do not let the food processor just run because you'll end up with white mush. Pulse Pulse Pulse. Heat Extra Virgin Olive Oil in a skillet; add onions, then add cauliflower 'rice', salt, and pepper. Sauté. Add coconut milk; continue to saute. Stir in lime juice and lime zest and voila.

Image and recipe via Diethood

Attention all Paleo devotees: This cauliflower rice recipe is tasty -- and just about the easiest thing in the world to make.

Ingredients:
1 head cauliflower, riced
1 Tbsp butter
1 tsp kosher salt

Directions:
Cut cauliflower into florets. In batches, pace cauliflower in a food processor or high-powered blender and pulse until it achieves a rice-like consistency. In a large pan, over medium heat melt butter and allow to sizzle until it gets lightly browned in color. Add the cauliflower and salt, then stir to coat completely, and smooth to a single layer. Stir every 4-6 minutes. After about ten minutes the rice will start to brown on the bottom, so you may have to stir more frequently. Cook for a total of about 20-30 minutes, until tender, browned, and slightly dried out.

Image and recipe via Cupcakes & Kale Chips

Traditionally, tabouleh (which is served cold) is made with bulgur wheat. This version swaps that out for cauliflower rice, making this a great option if you're Paleo.

Ingredients:
6 cups grated cauliflower rice
2 Tbsp olive oil
1/3 cup chicken or vegetable stock
1 tsp salt
1/4 cup red onion, finely chopped
1 red pepper, diced
1/2 cup pitted kalamata olives, cut in halves
1 Tbsp parsley, chopped
1 tsp mint, chopped
Juice of 1/2 lemon
Salt and pepper to taste

Directions:
In a large skillet heat olive oil on medium high heat and add cauliflower rice. Add in chicken stock and salt and combine. Frequently stirring cauli rice, cook until tender and soft but not soggy. Remove from heat and into a bowl. Continue to toss cauliflower rice and release additional moisture. Put into refrigerator and chill for 2 hours until cool. Once cooled add in red onion, olives, parsley, mint, and juice from 1/2 lemon and toss. Salt and pepper to taste. Serve with additional small drizzle of olive oil on top.

Image and recipe via The Whole Smiths