Trim the cauliflower and coarsely chop it. Place the chopped cauliflower in your food processor and process, in a few batches if needed, until it has the texture of rice. You should have about 1 lb. of riced cauliflower.
In a large skillet, heat the oil over medium-high heat, about 2 minutes.
Add the cauliflower, salt, and pepper. Cook, stirring constantly, until almost tender, about 4 minutes.
Add the garlic and cook, stirring, until tender, 1 more minute. Remove immediately from the heat and serve.
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Notes
Try not to overcook the cauliflower. You don't want it to be raw, but you want it to still have a "bite." You don't want it mushy. So make sure to remove it from the heat as soon as it's no longer raw.