Version 1: Butter, Garlic and Parmesan Cauliflower Rice

For the butter, garlic and parm version, heat a large wide skillet over medium heat and add the unsalted butter and minced garlic at the same time so the garlic softens gently as the butter melts. Let the garlic sizzle lightly until fragrant but not browned, then sprinkle in the Italian seasoning directly into the butter to wake up the dried herbs before any other ingredients go in.

Add the riced cauliflower to the pan and toss it quickly in the flavored butter, spreading it out so as much as possible touches the hot surface of the skillet. Season with salt and pepper and cook for about 3 to 4 minutes, stirring frequently but not constantly, until the cauliflower is just tender with a slight bite, similar to al dente rice.

Turn off the heat and immediately stir in the freshly grated parmesan, letting the residual heat melt the cheese and coat every grain of cauliflower. Spoon the cauliflower into a serving bowl and, if desired, finish with a light extra grating of parmesan and some chopped fresh parsley over the top to add color and freshness.

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Version 2: Mexican-Style Cauliflower Rice

For the Mexican-style variation, heat olive oil in the same large skillet over medium heat, then add the diced onion, bell pepper and minced garlic together. Cook these vegetables, stirring occasionally, until they soften and turn translucent rather than deeply browned, allowing them to develop sweetness without adding too much moisture.

In a small bowl, loosen the tomato paste with about a tablespoon of water, stirring to form a thick, smooth sauce that is pourable but not runny, which gives flavor without making the cauliflower wet. Stir the chili powder, cumin and dried oregano into this tomato mixture, then add the spiced tomato paste to the softened vegetables and cook it briefly so the flavors bloom and the raw taste of tomato paste mellows.

Tip in the riced cauliflower along with a generous pinch of salt and fold everything together, making sure the tomato and spices coat the cauliflower evenly. Cook this mixture for around 3 minutes over medium to medium-high heat, stirring regularly so it heats through and some of the moisture evaporates while the cauliflower stays firm.

Right at the end, scatter in some sliced scallions and chopped fresh cilantro and fold them through so the herbs stay bright and fresh rather than overcooked. Transfer the Mexican-style cauliflower rice to a clean bowl and top with a little extra cilantro and scallions, serving it as a low-carb stand-in for Spanish or Mexican rice alongside tacos, fajitas or burrito bowls.

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Version 3: Asian-Style Fried Cauliflower Rice

For the Asian fried rice version, start again with a hot, wide skillet and add vegetable oil, then toss in the minced onion and chopped or grated ginger. Cook these just until the onion softens and turns translucent and the ginger smells aromatic, then add the frozen peas and carrots and cook until they are fully defrosted and warmed through.

Scoop the vegetable mixture out with a slotted spoon and set it aside, leaving any remaining oil in the pan so you maintain the high-heat cooking surface for the next step. Pour the beaten eggs into the hot skillet and scramble them quickly, cooking just until set into soft curds before removing them to a separate plate so they do not overcook.

Add the cauliflower rice to the same pan, spreading it out and cooking it over fairly high heat for about 2 minutes without adding more oil, which helps it dry slightly and take on a fried-rice texture instead of steaming. Once the cauliflower has cooked and lost some moisture, return the peas, carrots and scrambled eggs to the skillet.

In a small bowl, combine the soy sauce with the teriyaki or oyster sauce and the sesame oil, then pour this mixture over the cauliflower and toss everything together so the sauce is evenly distributed. Cook for about one more minute, just until everything is heated through and coated, then remove from the heat and finish with chopped scallions for freshness and color.