Break apart your cauliflower into small florets. Rinse these flowers in cold running water.

Pulse florets in food processor or grate by hand in rectangular box grater to create rice-sized pieces.

Place riced cauliflower on paper towels and press lightly with another layer of paper towels to remove excess water. Repeat until you have removed as much excess moisture as possible.

Heat 1 T. of olive oil in a skillet over medium heat.

When oil is heated, add cauliflower rice and cook for 1-2 minutes, stirring occasionally.

Reduce heat to low, cover, and allow to cook further for approximately 5 minutes.

Remove from heat and serve immediately.