<ul>
<li>Remove the leaves and stem from the cauliflower. Break it into florets.</li>
<li>Use a food processor to pulse the florets into rice-sized pieces. Alternatively, you can grate the cauliflower with a box grater.</li>
<li>&nbsp;Heat olive oil or butter in a large pan over medium heat. Add the cauliflower rice and saut&eacute; for about 5-8 minutes, stirring occasionally, until it&rsquo;s tender but not mushy.</li>
<li>&nbsp;Add salt, pepper, and any optional seasonings (garlic, herbs, etc.).</li>
<li>&nbsp;Once cooked, remove from heat and serve as a side dish or use it as a base for other meals.</li>
</ul>
<p>&nbsp;</p>