To Make the Rice:

Method 1: Using a Food Processor (easiest way and most time saving)

1. Cut the cauliflower into florets and cut the core into small pieces.
2. Place all the cut cauliflower pieces into a food processor and pulse for around 20 seconds until the texture resembles rice.

Method 2: Using a Box Grater (easy and slightly time consuming)

1. Cut the cauliflower and the core into large pieces.
2. Using the small-sized holes of the box grater and finely grate the cauliflower including the core until the texture resembles rice.

Method 3: Using a Sharp Knife and Cutting Board (most time consuming)

1. Cut the cauliflower and core into small pieces with a large sharp knife.
2. Continue chopping until the texture resembles rice.

For Cooking:

Method 1: Stir-Frying

1. Heat up a wok or frying pan with 2 tablespoons extra virgin olive oil.
2. Transfer all the cauliflower rice and salt into the wok or frying pan and briefly stir-fry for 1 minute on medium heat.
3. Add in half of the spring onions (scallions) and stir-fry for another 2 to 4 minutes on medium heat.
4. Stir frequently.
5. Garnish with some coriander (cilantro) and spring onions (scallions) and serve as a side dish or as a substitute for rice.

Method 2: Steaming

1. Transfer all the cauliflower rice, half of the spring onion (scallions), extra virgin olive oil and salt into a large bowl or deep plate. Stir and mix well.
2. Place a steaming rack into the wok or pot and fill with 1/3 full of water. Bring to a rolling boil.
3. Put the bowl or deep plate on top of the steaming rack. Cover with lid and steam for around 5 minutes. You can use any type of steamer.
4. Garnish with coriander (cilantro) and spring onions (shallots) and serve as a side dish or as a substitute for rice.