Some grocery stores sell fresh cauliflower rice in the produce section. This will work well in this recipe. You'll need about 20 ounces or 2 1/2 cups, but you can easily adjust the oil and seasoning as needed to fit the amount of caulilflower you're using.
If you double this recipe, which I highly recommend because it does shrink up a lot as it roasts and it's wildly popular with everyone I've served it to, you'll want to use 2 sheet pans so everything fits in a mostly even layer.
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