each other and using a large chopping knife, slice them into long, thin pieces. add the “noodles ” to the heated skillet and separate to heat evenly. add the pink sea salt and pepper to taste, continuing to toss the noodles until they become soft, but not squishy (only about 3 minutes).
boil the remaining 4 cups of water in a pot. cut the cauliflower crown away from the stems and add the crowns. allow to boil until cauliflower is easily stabbed through with a fork (about 4-5 minutes). drain and transfer to a mixing bowl. mash down with a potato masher until becomes a small rice-like consistency.
put a full spoonful’s 