Either microwave a bag of riced cauliflower (ingredients must be JUST cauliflower), and throw the bag in the refrigerator to cool off.Or
Boil your fresh cauliflower until soft, about 30 minutes. Drain it and allow it to cool in the strainer, about 1 hour.
Blend until pureed - you can add a few tablespoons of milk to help it blend.
Make Cauliflower Ice Cream
Add all the ingredients to a blender, and blend until smooth.
Pour the mixture into ice cube trays or even just a ziplock bag. Freeze overnight. Lay the ziplock bag flat so the mixture freezes into a flat chunk.
The next day, put the cubes in a blender or break up the ziplock bag mixture into chunks.
Reblend the cubes/chunks until soft like soft serve.
Either eat now, or pour into a loaf pan lined with parchment paper, cover and freeze another hour or two to make it scoopable.
Storage
Store this ice cream as you would any ice cream.
Notes
*Instead of nut butter and maple syrup, use ½ cup of date paste. To make date paste, soak 6-7 dates in just boiled water, pit them and blend them into a paste. A small blender works best, especially a Blendtec wild jar what has arms that allow you to stir it while it's blending. Or a nutribullet might work. If you need to use a larger blender, double the date paste recipe and refrigerate the spare as a sweetener for coffee and smoothies.