1 large head of cauliflower
Wash and thoroughly dry cauliflower, then remove all greens and cut into 4 even sections
Use a food processor with the grater attachment, a hand grater with the medium-sized holes, or a vitamix with the plunger to grate up the cauliflower into the size of rice grains. Leave any large, tough stems behind.
Once you have your cauliflower rice, steam in a steamer basket (if the holes are small enough) or sauté in a large skillet over medium heat in 1 Tbsp of coconut oil. Cover with a lid so the cauliflower steams and becomes more tender
Cook for a total of 5-8 minutes, then season as desired. (Such as with coconut aminos or salt and pepper)
Use cauliflower rice in any recipe that calls for rice