In a large skillet add oil and garlic. Bring the pan to medium heat. Cook garlic until lightly browned.  Add in the cauliflower. My small head of cauliflower was able to yield two packed cups of cauliflower rice. Depending on your size of cauliflower and personal taste preference, you may need to adjust spices accordingly.

Cook cauliflower rice in oil. Cover with lid to allow it to finish cooking. You want the cauliflower to be tender but not too soft. I like mine to be crisp-tender. Cooking with the lid on top should keep the cauliflower from drying out. If you still find it drying out, you can add a little water. If you are using frozen cauliflower, you may find it slightly too moist and may want to cook with the lid off to release some of the moisture.

When cauliflower is just cooked, turn heat down to low. Sprinkle curry powder and garlic powder. Stir into cauliflower rice until evenly mixed. Taste and adjust spices as needed. You can also add salt if desired. (If you prefer a less intense curry flavor, you can also replace half the curry powder with turmeric powder). Mix in the parsley. Serve immediately.