• Remove the green leaves from the cauliflower and set them aside (see the notes for tips on what to do with them.)
• Using a sharp knife, remove the stem from the cauliflower, cut off any gnarly bits and chop into thick matchsticks.
• Cut the rest of cauliflower head into evenly sized florets.

Blender or Food Processor

• In batches (the size of your machine will determine how much you can get in there, but don't fill it more than 1 layer deep) pulse in one-second bursts until the cauliflower resembles grains of rice. 
• Use a tamper to push down or a spatula to scrape the sides as needed. I use this food processor.

Chopping with a Chef's Knife

• Use a sharp chef’s knife to cut the cauliflower florets into small 1-inch pieces. Then chop into smaller grain-sized pieces until you have worked your way through the whole batch.

Box Grater

• If you don't have a food processor or a good knife, then use the largest holes on a box grater to grate the cauliflower until it resembles grains of rice.

To Saute/Stir Fry

• Heat a large pan or wok over medium heat. Add in 1 tablespoon cooking oil of choice or butter and sauté the cauliflower rice until tender, about 5 to 8 minutes. Season to your liking.