First prepare your cauliflower. Remove green leaves and thicker part of the stem. Cut in 4 parts, then in smaller parts.
If you have a food processor, just add your cauliflower in smaller batches. Pulse 4-5 times for one second. Then shake your food processor and pulse again 4-5 times. Or alternatively you can use a grater with the medium-size holes, the one you would normally use for cheese.
Heat a large nonstick skillet over high heat until it starts smoking.
Add 1 tablespoon of olive oil and about 3 cups of cauliflower rice when using a 10-11 inch pan.
Stir, and lower the heat immediately to medium.
Keep on stirring for about 5 minutes, and please don't use a lid. You should see the steam evaporating, and that's a good sign the consistency of your cauliflower will turn out to be just great.
Add salt only when your cauliflower rice is done cooking, according to your taste.
Serve your cauliflower rice as you would normally do with regular rice. It's great with any kind of curries, sauces, or even with a simple grilled chicken breast.