Wow--this is the best cauliflower I've ever eaten--quick, easy and a keeper recipe for sure!
1 small head cauliflower (or 2/3 of a large head)
1/3 c. fat from cooking chicken skin (or other tasty, healthy fat)
Onion salt to taste
Heat fat to medium low in large skillet (avoid using a non-stick skillet).
Meanwhile, pulse florets in a blender a few times until it resembles rice. Do this in 2-3 batches. Add cauliflower rice to the heated skillet. Dust with onion salt. Keep an eye on the "rice" as it cooks and turn it after about 2-3 minutes to get the top side fried. Dust the turned side with onion salt. Continue to fry the rice until it is fairly tender but not mushy.
Serve as a side dish to grilled salmon or as a substitute for any meal that calls for fried rice.