How to Make It
Working in 2 batches, pulse cauliflower in a food processor until rice-size pieces form. (Some larger pieces are OK.) Refrigerate in airtight containers for up to 1 week or freeze for up to 3 months.
Microwave 1 cup Cauliflower Rice, 1 Tbsp. unsalted butter, ½ tsp. kosher salt, and 1/8 tsp. freshly ground black pepper in a microwave-safe bowl on high until butter is melted and mixture is heated through, 1 to 2 minutes.
Cook 1 cup Cauliflower Rice and 1½ tsp. olive oil in a skillet over medium-high, stirring occasionally, until lightly golden, 2 minutes. Stir in ½ tsp. kosher salt and 1/8 tsp. freshly ground black pepper.
Cook 1 chopped onion in 1 Tbsp. olive oil in a large skillet over medium-high, stirring, until softened, 5 minutes. Stir in 2 cups Cauliflower Rice, 3 Tbsp. chicken broth, ½ tsp. kosher salt, and ¼ tsp. freshly ground black pepper. Reduce heat to low; cook, covered, until liquid is absorbed, 6 to 8 minutes. Fluff with a fork; top with chopped parsley.
Cook 3 sliced scallions and 1 chopped clove garlic in 2 Tbsp. olive oil in a large skillet over medium-high for 2 minutes. Add 1 chopped red bell pepper, 1 grated carrot, and 1 cup spinach; cook, tossing, until softened, 3 minutes. Add 3 cups Cauliflower Rice and 2 Tbsp. soy sauce; cook, stirring, for 2 minutes. Make a well and add 2 beaten eggs and ¼ tsp. kosher salt; cook, stirring constantly, until just set, 2 minutes. Stir eggs through cauliflower mixture.