I love cauliflower (in any form) and have no problems eating it with ‘stuff’. It is my rice substitute – so, whatever needs some rice with it…. it’s going to have the flavor profile of cauliflower in it. Asian dishes, I personally think, go great with cauli-rice. There are times it gets mixed in and other times I will sauté it (separately) with some butter/garlic/onion (fresh herbs) and make it a side dish.
On a side note: if you don’t like cauliflower (and how it tastes) you will either not like the ‘rice’ with anything; because you now feel the dish you made is: ruined. Or, if you’re determined, over time you develop a tolerance for it and/or grow to like it. Start small with your portion, ease into it. It’s not rice… it’s cauliflower. Experiment with it.
I blitz a handful of pecans in the food processor then add (raw) cauliflower chunks and do likewise.
Fry the finely blitzed cauli-pecan mix in a wok with a little coriander (cilantro) and some salt for about 5 to 8 mins. I find you can hardly taste cauliflower and the pecans really help with the texture, which is half the battle.