Wash, remove core and leaves, trim, and coarsely chop the cauliflower. Also make sure there are no brown or black spots on it. If so, remove with a paring knife. Chop the fresh cauliflower into small florets or pieces small enough to fit into the food processor. Make sure that the cauliflower pieces are completely dried before using.
In a large frying pan over medium heat, heat olive oil. Add onion and saute approximately 10 minutes or until soft. If adding other diced vegetables, add with the onions.
Place cauliflower florets in bowl of food processor in batches. Process until evenly chopped but not completely pulverized. Do not over process, as the cauliflower can get mushy - you want a rough chop that has the texture of rice.
Raise the heat to medium-high. Add the prepared cauliflower rice to the cooked onions in the frying pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside (similar to "al dente" pasta). Season with salt and pepper to taste.
Remove from heat and serve.
Makes 4 servings.
* Season as you would any rice dish. I added some diced sauteed red bell pepper and onions.
Cauliflower Rice Recipe: https://whatscookingamerica.net/vegetables/cauliflowerrice.htm