When using it in recipies like this where there is alot of liquid to soak up, I'll often just use the cheese grater plate on my food processor and grate the cauliflower, then put it directly in the recipie and let it cook in the sauce. I find that helps it to take on the taste of the dish I'm using it in, while having the texture and feel of rice.

Not a firm rice mind you, but I never liked my pasta and rice too firm