Wash, dry and remove the stem and any outer leaves from the cauliflower. Cut the head of cauliflower into quarters, then trim out the inner core from each quarter.
Break apart the cauliflower into large florets using your hands. If the core is tender, you can chop it into pieces and add it with the florets as well.
Place the cauliflower florets into a food processor fitted with the blade attachment, making sure the container is only ¾ full. Depending on the size of your processor and the size of the cauliflower, you might need to do this in batches.
Process the cauliflower in the food processor using 1-second pulses until it’s broken down into rice-sized pieces.
If you notice any larger pieces of cauliflower remaining after most of the pieces are rice-sized, take these out and set them aside. Transfer the riced cauliflower into a bowl, add the large pieces back in and process again until they’re riced-sized as well.
Once the cauliflower is in rice-size pieces you’re ready to use it in any recipes that call for cauliflower rice.
If you want to cook it up and use it like regular rice, simply add a little oil to a sauté pan. Once warm, add the cauliflower and a little sea salt to the pan. Sauté until it's warm and golden brown in some spots, about 5-10 minutes.
Raw (or cooked) cauliflower rice can be stored in an air-tight container the fridge for for 2-3 days or in the freezer for 1-2 months.