Ensure the cauliflower is completely dry. Cut it into large florets, retaining the core but setting aside or reserving the leaves for another use. Transfer the florets in batches to a food processor and pulse until the texture resembles that of rice, taking care not to over-process to avoid a mushy consistency. This uncooked version is ready for use in recipes requiring raw riced cauliflower.

For a simple cooked variant, heat 1 teaspoon of olive oil in a large skillet over medium heat. Introduce the scallions followed by the cauliflower rice, sautéing for approximately 3 to 5 minutes or until thoroughly warmed. Season with sea salt, freshly ground black pepper, and a squeeze of lime juice to round out the flavors and eliminate the raw edge.