Pulse a few florets at a time in your food processor until the cauliflower pieces are the size of rice. Transfer to a dish and set aside.
Mince the onion and the garlic and chop up the scallions.
Cook bacon in a skillet and transfer to paper towels on a plate.
Sauté onion, garlic and scallions in the bacon grease (3-4 tablespoons), about 3 minutes. Then add cauliflower rice and stir until combined.
Cover and cook on medium heat for about 8 more minutes until cauliflower is tender.
Finally, chop cooled bacon and toss with mixture. Season with salt and pepper to taste.
In your food processor fitted with the large chopping blade, pulse your cauliflower a few florets at a time (no higher than the top of the blade) just until it is minced.
Can you use store bought cauliflower rice? Yes. It would save on clean up and time, but I've found that it's not as fresh tasting. Perhaps frozen cauliflower rice would be better, but I haven't tried it.
If you are feeling creative, the possibilities are endless. You could toss in cooked chicken or shrimp or mixed vegetables.
Leftovers will keep in an airtight container in the fridge for 4 days.