If you don't have pre-riced cauliflower, rice your own! Start by cutting off the stem and green leafy bits with a chef's knife. The best way to do this is to place the cauliflower on its side. No need to worry about trimming the leaves ahead of time. Determine the best you can where the stem ends, and carefully make one long cut (yes, straight through any leaves!). Once the bulk of the stem is removed, you can pick off leftover bits with your hand (if it's a leaf) or with the knife (if it's more a stem). Next, place the cauliflower stem side down. Cut the cauliflower into "steaks" - basically one inch long slices. I usually add one slice at a time to my food processor. Pulse in the food processor a couple of times until it reaches riced consistency, then place in a bowl and repeat until all the cauliflower is riced. If you have extra cauliflower, you can place in a bag and put in the freezer to use in another recipe!