Wash and thoroughly dry cauliflower.
Using a food processor or a box grater, chopper grate the cauliflower and vegetables into small “rice” sized bites.
Place in a clean tea towel and squeeze tightly to remove any excess moisture.
Use raw in salads or sauté the cauliflower rice in a large skillet over medium heat in 1 T of olive or coconut oil.
Add 1-2 tablespoons of individual herbs or spices or swap in any flavor of seasoning mix (or go without seasoning for a “plain” cauliflower flavor).
Cover with a lid so the cauliflower steams and becomes slightly tender, cooking for a total of 5-8 minutes (longer if desired).
Makes about 4 cups. Leftovers keep in refrigerator up to 5 days. Store uncooked cauliflower rice in freezer for up to 6 weeks.