Step 1

Wash cauliflower and pat dry.

Step 2

Remove outer leaves; break down the head of cauliflower into uniform pieces (1-2 inch florets). Include stems but not leaves.

Step 3

Working in 2-3 batches, place florets into a 7 cup food processor fitted with a steel S blade.

Step 4

Pulse 10-15 times, until cauliflower is in small rice-sized pieces. Remove any full florets that may remain.

Step 5

Heat oil in a non-stick pan over medium heat.

Step 6

Add all ingredients not labelled 'after cooking' to the pan and stir to combine.

Step 7

Cook for 3-5 minutes, until cauliflower is slightly soft but not mushy.

Step 8

Stir in any ingredients labelled 'after cooking', and enjoy!