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

Turn on the outdoor BBQ and enjoy this bright seafood and cauliflower rice recipe al fresco.

Ingredients:
1 medium or large cauliflower head, riced
1 1/4 lb shrimp, peeled and deveined
1 can black beans, drained and rinsed well
1 ear corn, shucked and kernels cut (or 1 cup frozen corn, thawed)
1 can diced mild green chilies, drained
1/2 cup sliced green onions, white and light green portion
1 Tbsp garlic, minced
2 / 2 Tbsp olive oil
1 tsp lime zest
2 Tbsp fresh lime juice
1 tsp ground cumin
Salt and freshly ground black pepper to taste
1/3 cup cilantro, chopped
1 small avocado, sliced

Directions:
Preheat a gas grill over moderately high heat to about 450 - 475 degrees. Cut cauliflower florets from head, leaving behind as much stem as possible. Working in 2 or 3 batches, pulse florets in a food processor until cauliflower is finely chopped (it should look similar to couscous). Measure out 4 cups and transfer to a large bowl. Add shrimp to bowl along with black beans, corn, green chilies, green onions, garlic, olive oil, lime zest, lime juice, and cumin. Season with salt and pepper (about 1 tsp salt 1/4 tsp pepper) then toss gently to evenly coat. Cut 4 sheets of 15 by 12-inch heavy duty aluminum foil. Lay sheets individually on a flat surface. Divide shrimp mixture evenly among foil sheets, placing each mound in the center of the foil. Bring sides of foil inward then fold together twice and to seal, then fold ends up (and work to leave a little extra space inside for heat to circulate so everything cooks evenly, I like to pull up on the top crimp). Grill packets until shrimp has cooked through (it should appear pink in color), about 9 - 12 minutes. Carefully open each packet and toss in cilantro. Serve warm with avocado slices.

Image and recipe via Cooking Classy