- Grate the cauliflower using the medium sized holes of a grater. Grate the core too. With your hands squeeze out as much water as you can. This may not be necessary for some cauliflower as they vary in degree of moisture.
- Add the grated cauliflower to a heated and oiled wok or pan and fry until its tender-crisp, about 5 to 8 minutes. The length of time will depend on the cauliflower.
- Use as you would rice. The variations are endless.