If you've recently gone Paleo, or just looking to lower your carb intake, cauliflower rice is a satisfying, healthy alternative to rice, pasta and all those other carb-centric staples. And just about everyone is obsessed with it these days. Case in point: Trader Joe's recently announced it was rationing its cauliflower rice in certain locations due to high demand.

Luckily, making your own is actually relatively simple. Here's how to make cauliflower rice: The first (and easiest) method involves a food processor. All you have to do is chop up a head of cauliflower into one- or two-inch florets, cram as many as you can into your food processor, and pulse until the cauliflower is shredded into tiny pieces that are about the size of rice.

If you don't have a food processor on hand, you can still make cauliflower rice with the help of a cheese grater. Just shred a head of cauliflower against the larger side of a grater. This will definitely take more manpower than pressing a button on your food processor, but it works. And hey, you can always buy pre-shredded cauliflower rice when you're in a pinch (just maybe go somewhere other than TJ's).

Once you've made your cauliflower rice, the options for dressing it up are basically endless. Click through for 19 cauliflower rice recipes that'll satisfy your hunger without a ton of carbs.

Image via The Movement Menu, Fit Foodie Finds, Vegan Richa, The Whole Smiths

Whip up this Spanish-style cauliflower rice recipe for a tasty Taco Tuesday side dish. (Margarita not included.)

Ingredients:
1 large cauliflower head, riced
1 tbsp olive or avocado oil
3 cloves garlic, minced
1 tsp cumin
1 tsp salt (and more to taste)
2 Tbsp tomato paste
1/4-1/2 cup chicken or vegetable broth
Fresh cilantro (optional)

Directions:
Cut your cauliflower in half and in half again. Remove stem and discard. Chop the head of the cauliflower into chunks (1-2 inch pieces). Place inside a food processor and pulse. You probably need to do this in 2-3 batches. Between each batch, remove and set aside.

Heat up a large skillet to medium heat. Add onion and saute for 3 minutes, then add garlic and saute another 1-2 minutes. Add in riced cauliflower, salt, and cumin. Stir around the veggie mixture to coat. Add in tomato paste, then 1/4 cup broth, and bump up heat to medium high.

Continue to stir around until the tomato paste dissolves in the mixture. If the mixture is too dry, add in more broth by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves. Serve hot with garnished cilantro and added salt to taste.

Image and recipe via Wholesomelicious

Who says takeout has to be unhealthy? Get your fried rice fix with this lighter (yet equally delicious) cauliflower-ified version.

Ingredients:
1 medium-sized cauliflower head, riced
2 Tbsp sesame oil
1 large carrot, cubed
2 cloves garlic, minced
1 cup frozen edamame
2 beaten eggs
3 Tbsp low sodium soy sauce
6 green onions, minced

Directions:
Prep cauliflower: Shred cauliflower using the largest side of a grater or by just pulsing some rough cut pieces in a food processor; the end product should resemble smallish grains of rice.

Stir fry: Heat 1 tablespoon sesame oil in a large skillet over medium low heat. Add the carrots and garlic and stir fry until fragrant, about 5 minutes. Add the cauliflower, edamame, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.

Finishing touches: Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked. Stir in the soy sauce and green onions just before serving.

Image and recipe via Pinch of Yum