Wash cauliflower and remove stem. Chop cauliflower into bite-sized pieces.
Place chopped cauliflower into a food processor and pulse until cauliflower looks like white rice. (ONLY USE THE PULSE SETTING).
In a large saucepan or Wok, melt coconut oil over medium heat. Add cauli-rice to the pan and stir until rice is well coated.
Cook rice for 5 to 7 minutes, stirring frequently. If ‘rice’ starts to stick to the bottom of the pan, add spring/filtered water if needed, one tablespoon at a time. Be careful not to overcook! You don’t want mushy rice.
Once rice is cooked (but not mushy), serve immediately!