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Working in 2 batches, pulse cauliflower in a food processor until finely chopped but not puréed. (If desired, transfer cauliflower to freezer-safe resealable plastic bags at this point and freeze for up to 3 months.)
Heat a large saucepan over medium-high heat until hot. Put 3 cups of the cauliflower couscous in the pan and cook, stirring frequently, until tender, about 5 minutes. (Cauliflower will stick to the pan slightly and begin to brown.) Stir in 3 tablespoons water and remove from heat, stirring until water evaporates. Repeat with remaining cauliflower.