Prepare the Cauliflower: Wash and thoroughly dry the head of cauliflower. Remove the outer leaves and the tough bottom part of the stem. Chop the cauliflower, including the tender parts of the stalk, into small, manageable florets.

'Rice' the Cauliflower: Working in two or three batches to avoid overcrowding, place the florets into a food processor. Pulse in short bursts (about 5-7 times) until the cauliflower is broken down into small, rice-sized pieces. Be careful not to over-process, or you'll end up with a paste. If you don't have a food processor, you can use the coarse side of a box grater.

Remove Excess Moisture: This is a crucial step! Tip the riced cauliflower onto a clean tea towel or several layers of kitchen paper. Gather up the sides and squeeze gently to remove as much excess water as you can. You'll be surprised how much comes out.

Sauté the Aromatics: Place a large, non-stick frying pan or skillet over a medium heat. Add the olive oil. Once it's shimmering, add the finely diced onion and cook for 3-4 minutes until it has softened and become translucent.

Add the Garlic: Add the minced garlic to the pan and cook for another minute until fragrant. Be careful not to let it brown, as it can become bitter.

Cook the Cauliflower Rice: Add the dried cauliflower rice to the pan, along with the salt and pepper. Stir everything together to combine. Spread the cauliflower out in an even layer.

Let it Toast: Cook for 5-7 minutes, stirring only occasionally. What works best for me is letting it sit undisturbed for a minute or two at a time. This allows it to catch a little colour and develop a lovely nutty, toasted flavour.

Final Touches and Serving: Once the cauliflower is tender but still has a slight bite, remove it from the heat. Stir through the chopped fresh parsley or coriander, if using. Taste and adjust the seasoning if needed, then serve immediately.