Cauliflower stems don't "crumble" as nicely as the florets do. Use the stems—especially the center, woodier one—as a natural handle while you grate or mince the cauliflower rice, then pack them away for another (edible) use.
Quarter the cauliflower head through the root, and separate the florets from the center, woodier stem. Reserve the stems for another use, like bulking this vegan Alfredo. Roughly chop the florets into one- to two-inch pieces, then blitz once or twice in a food processor until it's the texture of, well, rice!
Quarter the cauliflower head through the root. Using the center, woodier stem as a “handle,” grate the florets against the medium holes of a box grater. Stop when you’ve grated all of the florets (watch the fingies!), and reserve the stems for another use, like thickening this crudités dip.
Quarter the cauliflower head through the root. Grip the center, woodier stem with your non-cutting hand, and finely chop the florets off the center stem. Reserve the stems for another use, like stuffing this veggie muffuletta. Mince the chopped florets until tiny and pebbly.
Coral Lee is an Associate Editor at Food52. Before this, she cooked food solely for photos. Before that, she cooked food solely for customers. And before that, she shot lasers at frescoes in Herculaneum and taught yoga.
When she's not writing about or making food, she's thinking about it. Her Heritage Radio Network show, "Meant to be Eaten," explores cross-cultural exchange as afforded by food. You can follow her on Instagram @meanttobeeaten.