Wash cauliflower and remove as much of the green leaves as possible. Cut the cauliflower in half from top to bottom.
Using the large holes on a box grater, grate the cauliflower florets only. Do not grate the stems of the cauliflower. Reserve those and use in another recipe.
Preheat a large frying pan or cast iron skillet or wok to high heat (not SUPER high, just high) and add 1 Tbsp coconut oil.
When you can easily feel the heat coming off the pan when you hover your hand over the pan (without touching it!) AND the oil swirls easily around the pan, it’s ready. Add the cauliflower to the pan and stir constantly with a wooden spoon. Make sure you’re moving the cauliflower around the pan. I like to make one big “round the pan” motion, and then move side to side as I cross the pan, then repeat this over and over.
Cook the cauliflower until it is light to medium golden brown, or as desired. Season with salt and pepper to taste.
If you’re serving this in lieu of rice in a saucy dish, I recommend serving this NEXT TO the dish, rather than layering underneath.