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Dried cayenne pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
Working in batches, pulse the cauliflower florets in a food processor until they resemble coarse rice grains, about 8–10 pulses. Alternatively, grate the florets on the large holes of a box grater.
Heat 1 tbsp coconut oil in a large saucepan or skillet over medium-high heat until shimmering. Add the riced cauliflower and 1/4 tsp salt, and cook, stirring occasionally, until the cauliflower is just tender and any excess moisture has evaporated, about 5–7 minutes. Remove from heat, cover to keep warm, and set aside.
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