Cut florets into equal 1-inch pieces. Using a vegetable peeler, peel the stalk and chop into 1-inch rounds.
Place into a food processor and pulse until the broccoli is broken up into tiny rice-sized pieces (depending on your size processor, you may do this in batches).
Cook by sautéeing in a skillet over medium heat with extra-virgin olive oil and desired seasonings.
Notes
Storing Your Broccoli Rice: You can store broccoli rice in an airtight container in the fridge for up to 4-days or up to 1-month in the freezer.