Begin by washing and drying the cauliflower thoroughly. Remove all the greens.

To "rice" the cauliflower, use a box grater with medium-sized holes (the side you'd typically use for cheese) or a food processor with the grater attachment. For the box grater method, cut the cauliflower into large chunks. For the food processor, chop into smaller pieces before grating.

(Optional) For drier rice, transfer the grated cauliflower to a clean towel or paper towel and press firmly to remove excess moisture.

Cooking the cauliflower rice is straightforward: sauté it in a large skillet over medium heat with 1 tablespoon of oil. Cover with a lid to allow it to steam and soften, stirring occasionally, for about 5-8 minutes. Season according to taste, using options like soy sauce, salt, and pepper.

Incorporate your cauliflower rice into any recipe that calls for rice, such as stir-fries or fried rice. Enjoy!

Store any leftovers in the refrigerator for up to 5 days. For longer storage, keep uncooked cauliflower rice in the freezer for up to a month.