Cut the head of cauliflower into quarters, then trim out inner core from each quarter. Break apart the cauliflower into large florets with your hands.
Transfer the cauliflower to a food processor. Don't fill the food processor more than 3/4.
Process cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules.
Warm a Tbsp extra virgin olive oil in a large skillet over medium heat.
Stir in couscous and sprinkle with a little salt (optional).
Cover skillet and cook for 5 to 8 minutes, until the couscous is as tender as you like.