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Working in batches, pulse the cauliflower florets in a food processor until they resemble coarse rice grains, about 8–10 one-second pulses. Alternatively, grate the florets on the large holes of a box grater. You should have about 4 cups of cauliflower rice.
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the cauliflower rice in an even layer and cook, stirring only once or twice, for 4–5 minutes, until the grains are lightly golden at the edges and any excess moisture has evaporated.
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