By far, my favorite way to rice cauliflower is in the food processor. Simply cut the cauliflower into very small florets, throw them in the bowl of the food processor without overcrowding it and pulse a few times until the cauliflower has the desired coarseness. 10 to 15 short pulses usually do the trick.
A Ninja Prep Master works wonders for small quantities such as this, but you could also use a box grater if you wanted to.
Once your cauliflower has been riced, add a cup of it to a medium saucepan, along with raisins and pecans.
In a measuring cup, mix the the coconut milk, sweet apple cider, salt and spices and add that to the saucepan. Bring to low boil over medium heat and cook until cauliflower is tender and cooking liquid is almost completely absorbed, about 10 minutes or so.
Remove from heat and pour the eggs in a steady stream while whisking constantly so they don't cook and curdle on you. Add flax seed and resume whisking until completely incorporated.
Serve right away, garnished with more coconut milk and a few pieces of nuts.