2 servings

½ head cauliflower
1 tbsp finely chopped onion
½ tbsp finely chopped red bell pepper
½ tbsp finely chopped green bell pepper
½ minced garlic clove (optional)
little olive oil
1/4 tsp sea salt

Cut the cauliflower into florets and remove the stem. Place in a food processor and process the cauliflower in 1-second pulses until completely broken down into rice-sized granules. Some florets or large pieces might remain intact. Pull these out and set them aside. Transfer the cauliflower rice to another container and re-process any large pieces.
If you do not have a processor, you can grate the cauliflower with a box grater to make the rice.
Heat spray olive oil in a pan, add onion, bell peppers and garlic. Sauté about 2 to 3 minutes, add the cauliflower, mix well and let cook covered for 6 to 8 minutes over low heat , it is not necessary to add water. Season with a pinch of salt and serve.
You can also use a carrot and celery stir-fry instead of bell peppers. And you can make it cold as a salad with the vegetables you want.