In a food processor, pulse the Cauliflower (5 cup) until it becomes “rice”.
In a large skillet over medium heat, heat Extra-Virgin Olive Oil (2 teaspoon). Fry the Garlic (1 teaspoon) until fragrant, about 2 minutes.
Add the cauliflower and Water (2 tablespoon) to skillet. Cover the skillet, and steam the cauliflower until tender but still a bit crunchy, about 3 minutes. If you like a crispier texture, continue to cook the rice until it begins to turn golden brown on the bottom- another 3-5 minutes. Careful not to overcook!
Serve warm with toppings or additions of choice.