Sounds all very tasty! I only bought a small packet so no leftovers
I tend to cook my cauli rice in a wok, so it's super-fast. It takes longer to create it in the food processor than to cook it, but it's worth it.
In terms of flavours, I tend to use whatever seasoning and spices go with whichever protein I'm having with it.
If I'm doing it alongsied a curry, say, I'll use Pilau seasoning. I do what I call Pretendy Paella For the Pretendy Paella, I tend to stir-fry the onion, cooked meat and chuck in the seasonings. I tend not to use saffron with cauli rice as it doesn't really have time to flavour and colour up the "rice", just turning the over in the wok for a couple of minutes, to yellow it up, so I'll add a little turmeric. Provided the usual seasoning is in there, it just works.
Similarly I do Pretendy Kedgeree, or for a stir fry I use GF soy sauce and lime, or GF soy sauce and some chilli.
The cauli rice is like a blank canvas. My OH was more sceptical than a man form the land of the sceptics, but he rather enjoys it, having tried it several times.
Cauli rice is extremely cheap when home produced, so just experiment and see what you like.
Edited to remove a raft of typos, and not a drop had passed my lips!