Remove the green stems from the cauliflower and cut it in half. Using a box grater, grate the whole head of cauliflower.

Peel fresh ginger and grate it using the fine side of the box grater until you have about 1 tablespoon’s worth.

In a large skillet or wok, heat the coconut milk over medium and add the jalapeno.

Sauté for a minute then add the grated ginger, sautéing another minute or so.

Add the grated cauliflower and stir everything together, allowing the cauliflower to soften.

Once everything is fragrant and some of the liquid has burned off, turn the heat up to high and stir constantly. This will allow the cauliflower rice to get a nice crust on it for flavor.

The rice is done when it has cooked down, is softened and has a little bit of a crisp on the outside.

Serve in the same way you would regular rice!