Trim the head of cauliflower of its leaves and core. Cut into florets, breaking them down into smaller pieces.
In 3 to 4 batches, pulse the cauliflower in a food processor until desired texture is reached. Do not over process.
Place riced cauliflower on a sheet pan, drizzle with oil and season with salt and pepper. If you choose to add minced garlic, do so at this point. Roast until golden, stirring at least once mid-way through the cooking time.