1. Remove the outer leaves of the cauliflower and separate it into florets.  Wash well  (See note #1)
2. Place half the cauliflower in a food processor fitted with the "S" blade and pulse until it's cut into small pieces resembling grains of rice. Transfer it to a bowl and repeat the process with the rest of the cauliflower (Alternatively, you can use a box grater and grate the cauliflower on the largest of the circular grating holes)
3.  Place the cauliflower rice on a clean kitchen towel or cheesecloth bag, ring it and squeeze as much liquid as possible.  It's possible that no moisture will come out, that will depend on the cauliflower, as moisture levels vary.
4. The cauliflower rice is now ready to use.  It can be stored in the fridge for 1-2 days or in the freezer for up to 2 months. See Note 4 for details.

Instruction to prepare a quick cauliflower rice recipe

1.  Place the pine nuts and almonds in a large skillet (if you only have toasted almonds in hand, only add the pine nuts to the skillet). Heat on low until the pine nuts start to turn a golden color, about 3-4 minutes.  Watch them carefully since they can burn easily. Set the nuts aside
2. Using the same large skillet, heat olive oil over medium heat. Add the onions and garlic and cook for 5-7 minutes until translucent
3.  Add 4 cups of cauliflower rice (freeze the rest for later use), 3/4 cup of the parsley (reserve 1/4 cup), salt, and pepper, and cook over medium heat for 12 minutes or until the cauliflower is cooked, but not mushy
4. Turn off the stove and add the remaining 1/4 cup of parsley, pine nuts, and almonds. Serve warm
5. See note #2 for more cauliflower rice recipes