First, rinse and pat dry one head of cauliflower, then cut it in half vertically.
Now, check out this little trick: afterwards, lay each half "florets side down", and carefully chop off the main stems with one simple slice of the knife, which should remove all of the green leaves, too!
Next, chop each half into pieces slightly smaller than the size of your fist.
You have two choices at this point: You can either grate the cauliflower by hand using the large holes on a box cheese grater, or, you can use a food processor. If you go the cheese grater route, keep these cauliflower pieces the size they are and start grating away! I usually use the base or stem-y part of the cauliflower pieces for handles:
If you use a food processor, cut the cauliflower down to golfball sized pieces before tossing into the machine and then pulse the cauliflower five or so times until it looks like rice!
Next, start heating your oil in a frying pan over medium heat. Meanwhile, chop up 1/2 of a small onion or 1/4 of a medium or large one and then add that onion to your heated pan and saute until light golden brown and translucent.
Next, turn the fire up to high heat and add 3 - 3 1/2 cups of raw cauliflower rice to the pan along with the oregano, cumin, garlic powder, salt and pepper.
Stir constantly for a minute or two until the cauliflower just starts to turn translucent, as well. It happens pretty quickly!
Finally, add one cup of cooked pinto beans to the pan and stir until the beans are warmed through; about 30 seconds. Give those rice and beans a taste and add salt and pepper as needed or desired.