I really liked this Cajun alternative for Dirty Rice. The cauliflower rice is not exactly like the rice texture, but I think it does the trick. I used this recipe and I ate on it for dinner and lunch for a few days. I thought it was yummy, hope you do too. This recipe is from Wed Fed Weeknights, by Melissa Joulwan.

Ingredients:
3 lbs cauliflower rice (3 lbs cauliflower heads made into rice)
1 tbs avocado oil
1 tsp salt
1 small yellow onion
2 stalks celery
2 garlic cloves
1 small jalapeno
1 tsp dried oregano leaves
2 tsp avocado oil
½ lb chicken livers
1 lb ground pork
1 tsp salt
¼ tsp black pepper
½ tsp chili powder
3-4 scallions
¼ cup fresh parsley leaves
1 tbs lard or ghee
1 package of baby spinach
1 sweet onion

Directions:
1. Mix cauliflower rice with oil and salt and little pepper and roast in batches. 15-20 minutes until tender in a 425 degree oven.
2. Coarsely chop the onion. Slice the celery. Smash and peel the garlic. Stem and chop the jalapeno. Add t he vegetables and the oregano to the bowl of a food processor. Pulse a few times, t hen run the motor until the veggies form a past. Warm the 2 tsp of avocado oil in a large no stick pan and heat on med-high for about 2 minutes. When the oil is ot, ad the onion mixture. Stir to coat it in the oil, then leave it alone until it begins to dry out a bit, about 4-5 minutes.
3. Add the chicken livers to the food processor bowl and pulse a few times until they are chopped. Add the chicken livers to the veggies in the skillet and cook, stirring occasionally, about 3-4 minutes. Add the ground pork to the skillet and cook, breaking up the meat with a wooden spoon, until it is just pink, about 3 minutes. Add the salt, pepper and chili powder; stir to combine. Continue to cook until the pan is dry, and the meat begins to get crusty brown bits. This takes longer than you think.
4. While the meat is browning, mince the dark green tops of the scallions and the parsley. Place the herbs in a very large bowl. When the rice is tender, and the meat is browned add them both to the bowl with the herbs. Toss well with 2 wooden spoons until all the ingredients are even distributed. Plop the lard and continue to toss until the melted fat coats the rice.
5. To serve, place a handful of baby spinach leave in the bottom of the individual serving bowls and top with rice. The heat wilts and spinach. Add a few shakes of hot Sause to the spinach before putting it under the rice.