Cauliflower Rice
['1 small or 1/2 large head of cauliflower, coarsely chopped (about 7 cups)', '4 Tbsp. extra-virgin olive oil, divided', 'Kosher salt, freshly ground pepper', 'Coconut-Turmeric Relish (for serving; optional)']
Working in 2 batches, pulse cauliflower in a food processor until pieces are about the size of a grain of rice (some smaller and some larger is fine).
Heat 2 Tbsp. oil in a large skillet over medium-high. As soon as oil is shimmering, add half of cauliflower and cook, tossing often, until golden in spots and tender but not mushy, about 3 minutes. Season with salt and pepper and transfer to another medium bowl. Wipe out skillet and repeat with remaining oil and cauliflower. Let cool slightly before serving.
If using relish, add to cauliflower and toss to coat. Season with more salt and pepper.
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