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Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. Alternatively, grate the florets on the large holes of a box grater. You should have about 5–6 cups of cauliflower rice.
Heat the avocado oil in a large (12-inch) skillet over medium heat until shimmering. Add the onion and jalapeño and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes.
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