Ensure your cauliflower is completely dry before beginning. Cut the cauliflower into sizable chunks, including the core, but set aside the leaves for another use or discard them. Place the cauliflower pieces into a food processor and pulse until the texture resembles rice. If necessary, work in batches, being careful not to over-process as it can become mushy. This riced cauliflower can be used in any recipe that specifically calls for it. Simply follow the subsequent instructions in that particular recipe.

If you’re planning to serve the cauliflower rice as a side dish or as a substitute for regular rice, I suggest lightly cooking it to eliminate the raw flavor. Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the chopped scallions and riced cauliflower, sautéing them together for 3 to 5 minutes until they’re warmed through. Season with sea salt, freshly ground black pepper, and finish with a squeeze of lime juice to neutralize any lingering bitterness from the raw cauliflower.