To make life easier for you (and your food processor), chop the cauliflower into small chunks before transferring to the food processor to be riced. You can rice the cauliflower a day or two ahead and refrigerate it in a container or a sealed bag.
I sautéd the riced cauliflower separately in a large pan to burn off some of the moisture from the cauliflower. Otherwise, the final dish will be too mushy.
Variations: If you want a more filling dish, substitute half of the cauliflower rice with 2 to 3 cups of cooked rice. You may need to adjust the seasoning.
NUTRITION INFORMATION: Amount for 1/4 of Recipe: Calories: 258, Total Fat 13g, Saturated Fat: 2.1g, Sodium: 139mg, Cholesterol: 0mg, Total Carbohydrate: 32g, Dietary Fiber: 10.3g, Sugar: 12.8g, Protein 9.7g