How to Make It
In a food processor, working in batches, pulse the cauliflower florets until small grains form.
In a large saucepan, combine the olive oil and 2 tablespoons of water and season with salt and pepper. Bring to a simmer. Add the cauliflower, cover and steam over low heat until just tender, about 5 minutes. Stir in the butter and season with salt and pepper. Scrape the cauliflower rice into a large bowl and serve warm.