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

Put a Mediterranean spin on cauliflower rice by preparing this full-of-feta recipe.

Ingredients:
1 Tbsp olive oil
2 cus cremini mushrooms, sliced or quartered
1 cup onion, diced
3 cloves garlic, chopped
4 cups cauliflower rice
1/2 cup low sodium chicken or vegetable stock
1 /4 cup feta cheese, crumbled
1 Tbsp fresh thyme (or 1 tsp dried)
1 /2 tsp salt
1 /4 tsp ground black pepper

Directions:
In large skillet heat olive oil. Add mushrooms and onion, sauté until onions are translucent. About 3-4 minutes. Add garlic, cauliflower rice, salt and pepper. Saute until cauliflower is slightly tender. About 5 minutes. Add stock and thyme. Continue to cook until cauliflower rice is fully tender and most of the liquid has been absorbed. About 5 minutes. Add feta and taste. More salt? Pepper? Thyme? Garnish with additional thyme and a bit more feta if desired.

Image and recipe via Laughing Spatula

What do you get when you pair one trendy veggie (zucchini) with another (cauliflower)? This cauliflower rice bowl that packs major heat.

Ingredients:
1 head cauliflower, riced
1 zucchini, trimmed or cut into cubes
4 Tbsp olive oil
2 jalapenos, deseeded and chopped
6 spring onions, finely chopped
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper

Directions:
Preheat the oven to 200C/400F degrees. Trim the leaves and stalks from the cauliflower and cut into florets. Make the cauliflower rice by either grating the florets, or using a food processor to blitz them. Place the cauliflower rice on a parchment paper lined baking tray and drizzle with half of the oil. Bake for 15 minutes, turning over half way through with a spoon or spatula. Heat half of the olive oil in a frying pan. Add the zucchini and cook for 5 - 8 minutes until slightly golden. Add the jalapeno and spring onions and cook for a further 5 minutes. Add the spices and stir thoroughly. Set aside. When the cauliflower rice is cooked, stir in the spicy zucchini mixture until all of the cauliflower is coated. Eat and enjoy!

Image and recipe via Divalicious Recipes