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

Everything tastes better with a little cheese, doesn't it? Try this Italian take on cauliflower rice. The recipe calls for lots and lots of Parmesan.

Ingredients: 1 head of cauliflower, riced
5 Tbsp olive oil, divided into 1/4 cup and 1 Tbsp
1 cup fresh basil leaves
1 Tbsp pine nuts
2 cloves garlic, chopped
1/2 cup grated Parmesan cheese, divided
1 tsp fresh lemon juice
Salt and pepper, to taste

Directions:
Heat 1 tbsp of olive oil in a skillet over medium heat. Add broken up cauliflower and stir. Cover and cook 5 or so minutes, stirring occasionally, until the cauliflower has softened slightly. Remove from heat once done. Add basil leaves, remaining 1/4 cup olive oil, pine nuts, garlic, and 2 Tbsp Parmesan to food processor and pulse until the pesto is broken up and cohesive, scraping down the sides as necessary. Once cauliflower has been removed from the heat, stir in lemon juice, pesto sauce, remaining 6 Tbsp (1/4 cup plus 2 Tbsp Parmesan cheese), and salt and pepper to taste.

Image and recipe via My Sequined Life

If you're doing the Whole30 diet, then you know that there's a lot you can't eat while you're on it. One thing you can munch on? This savory cauliflower fried rice dish.

Ingredients
1 Tbsp ghee or coconut oil, split in two
1 large red onion, diced
4 medium carrots, shredded
10 cloves garlic, minced
3 heads of cauliflower, riced
1 1/2 tsp onion powder
3/4 tsp ground ginger
1 1/4 tsp black pepper
1 1 /4 tsp sea salt
1/3 cup coconut aminos
1 Tbsp apple cider vinegar
1 tsp fish sauce
8 eggs, scrambled
Fresh parsley, chopped and green onions, sliced for topping

Directions:
Heat a large saute pan on medium-high heat for 2-3 minutes. Heat up ghee add diced onions and carrot. Cook until onion looks translucent. Add garlic cloves and cook for another 30 seconds until fragrant. Add in riced cauliflower. Carefully break down the cauliflower with a wooden spoon or spatula. Cook the rice until it looks soft and tender. This can take anywhere between 5-7 minutes. Add in the spices until well combined. Stir in coconut aminos, apple cider vinegar and fish sauce. Cook on medium-high heat until the cauliflower rice reaches your desired doneness (this took me another 7-10 minutes!) Carefully stir in the scramble eggs. Stir for about 1 minute until everything has been well combined. Remove from the heat. Serve with your favorite meat, fish or with eggs for breakfast.

Image and recipe via The Movement Menu