Makes 2 x 5-cup portions
1 large head (2kg) cauliflower
4 tbsp vegetable oil, butter or coconut oil
4 garlic cloves, crushed
Remove tough stems and outer leaves of cauliflower, then roughly chop into chunks. Using a large food processor, pulse in batches until cauliflower resembles rice grains. Place in a large bowl and repeat with remaining cauliflower. Divide mixture in half. Heat a large frying pan or wok over medium heat. Add half the oil, butter or coconut oil and half the garlic. Cook 1 batch of cauliflower rice, stirring occasionally, for 5 to 8 minutes or until tender. Spread out onto an oven tray. Allow to cool and dry slightly. Repeat with remaining cauliflower rice.