If you’re anything like us, you’re completely and utterly obsessed with the cauliflower rice trend. Healthy, delicious, and packed full of protein, cauliflower rice tastes delicious with chicken, veggies, for breakfast, and of course, as a sub for gluten-packed pizza crust.

To put it simply: cauliflower rice takes your favorite carb-filled dishes and transforms them amazingly into equally delicious low-carb, guilt-free versions.

Read on for the ridiculously simple cauliflower-complete recipes we’re loving now. The best part? Most grocery stores sell our go-to faux rice pre-chopped.

Cauliflower Crust Pizza
Recipe via Loveandlemons.com

What you’ll Need:
For the cauliflower pizza crust:
Florets from 1 small head of cauliflower, yielding 2 cups ground “riced” cauliflower
3 eggs (not including the eggs I used as a topping)
¾ cup almond flour, or more if needed
Sea salt and fresh black pepper
½ teaspoon onion powder (optional)
½ teaspoon garlic powder or a bit of minced garlic (optional)
2-3 tablespoons nutritional yeast or parmesan cheese (optional)
Garlic oil to brush onto dough before baking (optional)
Whatever pizza toppings you like! I used fresh mozzarella, eggs, dollops of kale pesto, roasted tomatoes, basil, and red pepper flakes.

What to Do:
Preheat the oven to 450 degrees. Make sure your cauliflower is dry before you start. The wetter it is, the harder it will be to work with. Chop the cauliflower and pulse florets in a food processor. Be careful not to puree it or grind it until it’s mushy. You’re going for a “riced” fluffy consistency. It should not be sticking together at this point. Whisk the 3 eggs and mix with the cauliflower, almond flour, onion powder, garlic powder, and nutritional yeast, if using, and pinches of salt and pepper. Form dough into a ball. It should be pretty wet, but if it’s too sticky to handle, add more flour. Gently “knead” it a few times, adding some flour on top if necessary to help it come together. (Note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s ok! Just do the best you can). Press “dough” ball down onto a pizza stone or baking sheet lined with parchment paper. Gently mold into a circle, dusting a bit more flour if it makes it easier for you to work with. I was able to lift mine up and flip it over a few times to get it to spread (If yours sticks and you can’t lift it off the pan, it’s still ok – once the eggs bake, things will bind together even if the dough itself is a little messy). Try to spread it about ¼ inch thick. Brush the top with a little garlic oil or plain olive oil before putting in the oven. Bake crust by itself for 15 minutes. Add mozzarella on top and bake for an additional 10 or so minutes, until the cheese starts to bubble. Carefully crack eggs directly on top of the pizza so they don’t slide off and broil for 2 more minutes or until the egg is sufficiently cooked (oven times may vary). Remove from the oven and add spoonfuls of pesto, roasted tomatoes, basil and red pepper flakes.

Mushroom Cauliflower Rice Skillet
Recipe via PrimaveraKitchen.com

What you’ll Need:
2 tbsp olive oil
1 stick celery, sliced
½ cup onion, chopped
1 big garlic clove, minced
3 cups mushrooms, sliced
14 oz. (400g) cauliflower rice (see instructions below on how to make the cauliflower rice)
1/3 cup vegetable broth
Soy sauce to taste (If you are on Whole30 or following gluten-free/paleo diet you should use Coconut Aminos since it’s a soy sauce alternative.)
2 cups spinach
Salt and pepper to taste
1 tbsp fresh parsley, chopped
What to do:
Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside. In a large skillet add olive oil over medium heat. Add onions and celery and cook until tender about 5 minutes. Add garlic and cook for 30 seconds. Add mushroom and sauté until it’s cooked through. Add the cauliflower rice, the vegetable broth, and soy sauce. Allow the cauliflower rice to absorb the vegetable broth. Cook until it is soft, but not mushy. Add spinach and cook for 2 minutes. Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving. Enjoy!
Broccoli Cauliflower Rice Chicken Casserole
Recipe via IsabelEats.com

Broccoli Cauliflower Rice Chicken Casserole

What you’ll Need:
2 pounds skinless boneless chicken breasts
1 tablespoon olive oil
2 10-ounce bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)
1 16-ounce bag frozen broccoli cuts
2 large eggs, whisked
3 cups, shredded mozzarella cheese
2 teaspoons coarse sea salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons butter, melted
1 cup shredded Italian blend cheese

What to do:
Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside. Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes. While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture. Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces. In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined. Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese. Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.

Very Veggie Cauliflower Hash Brown Breakfast Bowl
Recipe via iowagirleats.com
What you’ll Need:
1/2 avocado
1/2 lime or lemon
garlic powder, salt, and pepper
2 eggs
extra virgin olive oil
1-1/2 cups cauliflower rice
4oz mushrooms, sliced
1 small handful baby spinach
1 green onion, chopped
What to do:
Add avocado, lime or lemon juice, garlic powder, salt, and pepper to taste to a small bowl then mash with a fork and set aside. Whisk eggs with salt and pepper in a small bowl then set aside. Heat a drizzle of extra virgin olive oil in a 10″ skillet over medium heat. Add mushrooms then saute until they release their water. After the water has cooked off, season mushrooms with garlic powder, salt, and pepper, then saute until golden brown. Scoop into a bowl then set aside. Turn heat up to medium-high then add another drizzle of extra virgin olive oil to the skillet. Add cauliflower, season with garlic powder, salt, and pepper, then saute until crisp-tender, 4-5 minutes. Scoop cauliflower into your serving bowl then set aside. Turn heat back down to medium then add the mushrooms back into the skillet along with the green onions and baby spinach. Saute until spinach is barely wilted, 30 seconds, then add whisked eggs and scramble. Scoop mixture on top of sautéed cauliflower hash browns then top with mashed avocado and salsa.

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