Since I stay clear of white starches and gluten, I love my riced cauliflower and it's so easy!!

Just rinse the cauliflower and either break it apart or cut some up, put it in the food processor and pulse it several times until it looks like rice or cous cous.

I steam it until it's the desired doneness - I like it done but not mushy.

(I usually make a sauce with a little butter or olive oil, (or a bit of each) and saute some brown rice flower and desired seasonings or fresh garlic and onion, and after making a roux with that, I add chicken broth and just cook until it thickens enough to be a sauce - I also sautee some zucchini, either thin slices or match stix - sometimes I add some sliced mushrooms.)