1
Make the cauliflower rice: Remove the stem and outer green leaves. If using a food processor, cut the cauliflower into large florets, then add to the food processor and pulse into smaller, rice-sized pieces, scraping down the sides as needed. The grater attachment works really well for cauliflower rice if you have it. If you using a box grater, cut the cauliflower into four quarters. Then carefully grate on the medium-sized holes.
2
Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5-7 minutes until it begins to soften. Add the garlic and and red pepper flakes. Cook for 1-2 minutes until fragrant.
3
Stir in the broth, Italian seasoning, salt, and pepper. Add the cauliflower rice. Stir to combine and then cover with a lid. Let cook for 5-7 minutes, stirring as needed, until the cauliflower is tender and the broth has mostly been absorbed.