Cauliflower Rice

1 head cauliflower
2-3 cloves crushed garlic
2 Tbsp olive oil
1/4 cup grated parmesean or romano cheese (fresh works best, but you can use the Kraft kind)
1-2 Tbsp chives
1/2 tsp red pepper flakes
1 tsp basil
1-2 tsp dill 
(I use fresh herbs when available, but dried will work - remember that dried herbs tend to be about twice as potent as fresh, so adjust accordingly - these spices are interchangeable according to your tastes)


Put olive oil in small bowl, press garlic cloves and add to oil, set aside
grate the cauliflower (a food processor or kitchen aid with grater attachment makes this much easier) put grated cauliflower into a collander and press papertowels or a cuptowel to remove excess moisture
put garlic infused oil into a sautee skillet (wok skillet works best) and allow to heat up but not burn the garlic (garlic burns VERY easily), add all other ingredients and toss/sautee for about 5 minutes, you want it warm but not too soft since it will fall apart easily after being grated down. Serve immediately as you would typical rice.