To prepare cauliflower rice on a box grater: Cut the leaves and the bulky stem off and discard. Wash cauliflower well and pat dry. Cut the head of cauliflower into 4-6 chunks. Use large holes side of the box grater to grate all the cauliflower chunks.
To prepare cauliflower rice in a food processor: Cut the leaves and the bulky stem off and discard. Wash cauliflower well and pat dry. Cut the head of cauliflower into small chunks and you may need to do it in batches, depending on the food processor. Depending on the food processor, you may need to use a grated attachment and push through one cauliflower chunk at a time. If using a food processor like Ninja (it looks like a blender), you will need to do it in a few batches and pulse each batch a few times until you see coarse crumbs appear.
The goal with any method is to create coarse crumbs out of cauliflower that kind of looks like rice.
2 lb head of cauliflower will make about 8 cups of cauliflower rice. You can freeze some of it or cook all of it if needed. Freeze cauliflower rice in portions, in freezer zip-lock bags.Cooked leftovers can be refrigerated in an air-tight container. I recommend keeping any uncooked leftover rice in the freezer. It only takes a few minutes to defrost on the counter.
Cooking cauliflower rice:
Mix cauliflower rice with parsley and salt in a mixing bowl.
Preheat a medium pan over medium heat. Add olive oil.
Smash and mince garlic and add it to the pan. Saute until fragrant and add mixed cauliflower rice.
Cook, stirring once in a while, for 5-7 minutes. You may cook it a little longer if you want it to be softer.