Instructions

• Remove the stem and leaves from the bottom of the cauliflower. If using whole head(s), cut into large, manageable pieces (about 4–6 pieces per head) and rinse to remove any debris. If using 2 lbs. cauliflower florets, rinse them.
• Choose a grating method: - By hand: use the large holes of a box or cheese grater and grate the cauliflower pieces into rice-sized bits. - Food processor: cut cauliflower into large florets, work in batches, and pulse until the pieces resemble small couscous-like granules. Do not over-process; keep some texture. Remove any oversized pieces and reprocess them. Transfer the processed cauliflower to a bowl.
• Place a medium pot on the stovetop, add 1/2 cup water, and bring it to a boil over medium-high heat.
• Spread the processed cauliflower in an even layer on top of the boiling water. Cover the pot.
• Steam the cauliflower, keeping the heat at medium-high, for 5–7 minutes, stirring once with a fork halfway through, until it reaches your desired tenderness. Watch carefully so it does not scorch, since there is little liquid.
• Remove the pot from the heat and fluff the cauliflower with a fork. Most or all of the liquid should be absorbed.
• Season with salt and black pepper to taste. Stir in 1 1/2 tablespoons butter or margarine and 1 tablespoon olive oil (use either or both as you prefer) until melted and evenly distributed.
• Serve plain as a base for sauces, curries, or tagines, or add optional mix-ins such as Parmesan cheese, sautéed vegetables, dried fruits, spices, or other add-ins.