Attention all Paleo devotees: This cauliflower rice recipe is tasty -- and just about the easiest thing in the world to make.

Ingredients:
1 head cauliflower, riced
1 Tbsp butter
1 tsp kosher salt

Directions:
Cut cauliflower into florets. In batches, pace cauliflower in a food processor or high-powered blender and pulse until it achieves a rice-like consistency. In a large pan, over medium heat melt butter and allow to sizzle until it gets lightly browned in color. Add the cauliflower and salt, then stir to coat completely, and smooth to a single layer. Stir every 4-6 minutes. After about ten minutes the rice will start to brown on the bottom, so you may have to stir more frequently. Cook for a total of about 20-30 minutes, until tender, browned, and slightly dried out.

Image and recipe via Cupcakes & Kale Chips

Traditionally, tabouleh (which is served cold) is made with bulgur wheat. This version swaps that out for cauliflower rice, making this a great option if you're Paleo.

Ingredients:
6 cups grated cauliflower rice
2 Tbsp olive oil
1/3 cup chicken or vegetable stock
1 tsp salt
1/4 cup red onion, finely chopped
1 red pepper, diced
1/2 cup pitted kalamata olives, cut in halves
1 Tbsp parsley, chopped
1 tsp mint, chopped
Juice of 1/2 lemon
Salt and pepper to taste

Directions:
In a large skillet heat olive oil on medium high heat and add cauliflower rice. Add in chicken stock and salt and combine. Frequently stirring cauli rice, cook until tender and soft but not soggy. Remove from heat and into a bowl. Continue to toss cauliflower rice and release additional moisture. Put into refrigerator and chill for 2 hours until cool. Once cooled add in red onion, olives, parsley, mint, and juice from 1/2 lemon and toss. Salt and pepper to taste. Serve with additional small drizzle of olive oil on top.

Image and recipe via The Whole Smiths

When you think of comfort food, chances are chicken tikka masala is one of the first meals that comes to mind. Give this vegetarian cauliflower rice version a try the next time you have a craving for Indian food.

Ingredients:
1 Tbsp oil
1 onion, sliced or diced
1 cup green beans, chopped
1 medium head cauliflower, riced
1/2 tsp curry powder
1/2 tsp garam masala
1/2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp ground cumin
Salt
Black pepper
1 1/2 cups cherry tomatoes, halved
Fresh coriander or cilantro, for garnish

Directions:
Heat the oil in a large frying pan or wok, and add the onion and green beans. Cook over a medium heat for a few minutes until the onion is fairly soft. Meanwhile, remove the leaves from the cauliflower, and grate the white part (or you can blitz it in a food processor if you prefer). Add the cauliflower rice to the pan, and allow to cook for around 5 minutes, stirring occasionally, until it's just starting to turn golden brown. Add the spices, and season generously. Add the halved cherry tomatoes, and cook for a few more minutes, until the tomatoes are beginning to soften. Serve with plenty of fresh coriander (cilantro).

Image and recipe via Amuse Your Bouche

It's time to get your green on. This brightly colored take on cauliflower marries dill and edamame in one super-refreshing side dish.

Ingredients:
1 small cauliflower head, riced
1 Tbsp olive oil
2 scallions, finely minced
1/4 tsp salt, or to taste
1/4 tsp black pepper, or tot taste
1/2 cup cooked frozen edamame beans (or fava beans)
1/2 cup fresh dill leaves, minced finely, divided
About 3/4 cup boiling water

Directions:
Place all the cauliflower florets in the bowl of a food processor. Don't worry if they are not the same size, they will get pulsed. Pulse the cauliflower to your desired size of "rice" or make them smaller like the size of couscous. Heat a medium sized skillet (that has a lid) over medium high heat and add the olive oil. When the oil is hot, add the scallions and garlic and sauté for 30 seconds, then add the cauliflower rice and sauté for another 30 seconds. Add half the dill to the cauliflower mixture and the beans and then add water just about enough to reach the cauliflower but not cover it ( 1/2 cup - 3/4 cup). Season the rice and cover the skillet. Lower the heat to very low and let the cauliflower rice absorb all the water until it cooks through and becomes rice tender. Turn off the heat, uncover the skillet and fluff the rice with the remaining dill. Adjust seasoning and serve.

Image and recipe via Two Purple Figs