Place the raw cauliflower florets into a food processor, and pulse several times until it has a grainy, rice-like consistency. Season with sea salt and freshly ground black pepper if desired.

Meanwhile, heat a large sauté pan over medium-high heat. When the pan is hot, add the coconut or olive oil.

Add the riced cauliflower and additional seasonings (if desired), and sauté, stirring frequently for 4–5 minutes, or until the cauliflower is warmed through and slightly tender.