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Dismantle a head of cauliflower, cut off the leaves and hard center stalk, and cut into 1-2 inch florets. Rinse the florets.
Put the florets into a food processor and pulse until they look like rice grains.
For stovetop method, heat 1-2 tablespoons of cooking fat in a large skillet over medium-high heat.
Add the cauliflower and cook for a minute or two, then add fresh garlic if desired.
Continue cooking, stirring occasionally, and add salt and pepper until cooked through and browned.
For oven-roasted method, preheat the oven to 425ºF.
Dump the cauliflower rice onto a rimmed baking sheet, sprinkle with salt, pepper, and oil, and mix together.
Roast for about 20-25 minutes, tossing 2-3 times, until desired shade of brown is reached.
For variations, add specific ingredients as noted in the ingredients list for each variation.