Just because you're following a vegan or keto diet doesn't mean you can't enjoy rice. Just try this Mexican-inspired cauliflower rice recipe for a carb-free treat.

Ingredients:
3 cups cauliflower florets, riced
1 Tbsp olive oil
1 small onion, finely chopped
3-4 cloves garlic, minced
1 jalepeno, finely chopped
2 medium tomatoes, finely chopped
3/4 cup bell peppers, diced
1 tsp cumin powder
1/2 tsp paprika powder or red chili powder
1 Tbsp coriander or cilantro, chopped
Salt to taste
Cilantro, sliced avocados, jalepeno, and/or lime juice for topping

Directions:
Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference. Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant. Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it's tender. Top with your favorite topping and serve hot.

Image and recipe via My Food Story

Truth: Avocado elevates just about any meal -- including this take on cauliflower rice.

Ingredients:
1 cauliflower head, riced
1/4 cup coconut oil
3/4 tsp sea salt, divided (1/2 and 1/4)
2 avocados
1/4 cup olive oil
1/4 cup cilantro, minced
1 Tbsp lime juice
2 cloves garlic, pressed
Cracked pepper for garnish

Directions:
Chop cauliflower florets into pieces resembling rice (do not over-chop). Sauté cauliflower rice in a large sauté pan with coconut oil and 1/2 teaspoon sea salt, stirring frequently for about 5-10 minutes, or until desired consistency is reached. Remove from heat. In a high-speed blender, combine avocados, olive oil, remaining 1/4 teaspoon sea salt, cilantro, lime juice, and pressed garlic and blend until smooth. Pour creamy avocado mixture over the cauliflower rice and stir gently. Top with pepper and serve immediately.

Image and recipe via Spirited and Then Some

Add a wallop of spice to your cauliflower rice by following this recipe that combines kimchi (fermented veggies) and Korean chili pepper paste.

Ingredients:
1 lb cauliflower rice
1 cup kimchi, chopped into small pieces
1 Tbsp kimchi juice
1 1/2 Tbsp Korean chili pepper paste
2 Tbsp reduced sodium soy sauce
1 cup frozen edamame
3 stalks green onions, sliced (green parts only)
Sliced green onions, toasted white sesame seeds, and fried egg for garnish

Directions:
Preheat oven to 400 degrees F. In a large bowl, combine cauliflower rice, kimchi, kimchi juice, gochujang, soy sauce, sesame oil, rice bran oil (or vegetable oil), frozen edamame, and sliced green onions. Fold to combine until ingredients are thoroughly mixed. Spread mixture on a large baking sheet (13 x 18-inch). The baking sheet will be very full. Use two smaller baking sheets, if necessary. Bake for 30-35 minutes. Every 10 minutes remove baking sheet from oven, stir mixture, and spread out again. As the cauliflower cooks, it will greatly reduce in size. Serve warm and garnish with green onions, sesame seeds, and fried egg.

Image and recipe via The Little Epicurean

Chicken and rice is a classic for a reason -- it's so easy to throw together. Give the side dish an upgrade by swapping out regular rice for the cauliflower kind.

Ingredients:
For the chicken:
1 lb boneless, skinless chicken breast
2 Tbsp olive oil
Salt and pepper, to taste
1/4 cup lime juice (1-2 limes, depending on how juicy they are)
1/3 cup fresh cilantro, chopped
2 tsp garlic, minced
1/8 tsp sea salt
1/2 tsp honey

For the cauliflower rice:
3 cups cauliflower rice
2 tsp garlic powder
1 tsp ground cumin
1/8 tsp sea salt
1 /2 cup black beans
1/4 cup red onion, raw

For the bowls:
1 cup cherry tomatoes, halved
1 avocado, chopped

Directions:
For the chicken: First, heat olive oil in large skillet over medium heat. Add chicken to the pan and cook over medium heat for 5-8 minutes on each side. Let cool for 15-20 minutes before slicing. Slice chicken and set aside. Add the rest of the chicken ingredients into a large bowl. Mix well. Place sliced chicken to the bowl and toss with dressing. Refrigerate.

For the cauliflower rice: Heat olive oil in a large skillet over medium heat. Add riced cauliflower and spices and cook for 5 minutes. Then, add in black beans and sauté for another 2. Finally, add in red onion and mix.

For the bowls: Place chicken, cauliflower rice, 1/4 cup tomatoes, 1/4 of an avocado in to a bowl. Enjoy.

Image and recipe via Fit Foodie Finds

Satisfy your sweet tooth with this cauliflower rice recipe, which features a burst of fruity goodness thanks to pineapple.

Ingredients:
1 tsp coconut oil
1 onion
4 cloves garlic, minced
1 head cauliflower, riced
1 Tbsp curry powder
1 tsp coriander
1/4 tsp red pepper flakes (optional)
1/2 tsp cumin
4 carrots, peeled and grated
14 oz pineapple chunks, drained
1 cup frozen green peas
2/3 cup raw cashews
1/2-1 tsp sea salt, or to taste

Directions:
In a large non-stick pan or wok, heat the coconut oil over medium heat. Add the onion and garlic and cook until it starts to soften. Add the spices and cook for another minute or two. Add the cauliflower and carrot and cook for another 5 minutes or so. Add the rest of the ingredients, mix well and let cook for another 5-10 minutes. Adjust salt to taste.

Image and recipe via Running on Real Food