1 medium head of cauliflower, cored and florets chopped off
1 tablespoon olive oil
1/4 teaspoon salt + pepper (or more to taste)
In your food processor with the S blade attachment, add just enough cauliflower florets to create 1 layer. (If you add too many they will not chop evenly) Pulse until the cauliflower is rice size. Transfer to a large bowl, and continue with the rest of the cauliflower florets.
To cook, heat a large skillet over medium high heat. Add 1 tablespoon olive oil, then add the riced cauliflower and season with salt and pepper. Stir every few seconds until the cauliflower is softened and is just starting to get brown spots. About 7-10 minutes. Taste for salt and pepper, season if needed.
Serve warm. Leftovers will keep in an airtight container for 5 days.