I'm uber lazy with cauli rice.
I put it through the food processor, then bag it loosely in portion sized amounts, and throw it into the freeer. Provided it isn't compressed, during the freezing process, it flows freely from the bag.
From there, when cooking, I stir fry it in a hot wok. Sometimes I add a smear of oil to the wok (usually if I'm using dry spices at the beginning), but often just stir fry in a dry wok.
I don't find it gets too wet, provided the wok is hot enough.
As well as plain cauli rice, I sometimes add kedgeree, pilau or paella spices. When doing "Pretendy Paella", I start with the chorizo, which renders plenty of fabulous oil to falvour and colour the "rice".