1 head cauliflower
1 to 2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1. Cut the cauliflower into florets. Roughly chop the tender part of the stems, discarding the tough and leafy parts.
2. Working in batches, transfer the cauliflower to the bowl of a food processor, filling it only halfway. Pulse the cauliflower until it resembles rice, about 45 seconds to 1 minute. Repeat with the remaining cauliflower.
3. The “rice” can be served at this point, or stored in the refrigerator for up to five days. To serve it uncooked and cold, toss the cauliflower rice with 2 tablespoons olive oil, and season with salt and pepper. To serve it cooked and warm, sauté the cauliflower rice in 1 tablespoon olive oil for 2 to 3 minutes, and season with salt and pepper.