I replied to you on your main forum post as well:
Better is what you'll actually do. I buy the BIG bag at costco which has 4 smaller bags in it. It is our go to for stir fries these days. If we were buying fresh heads and grating them, we'd be doing it a LOT less often.
No help on the second question. Sorry.

I've never riced my own, but the frozen bags are amazing for skillet cooking.

I am usually feeding 3 people per meal (sometimes 4) and I usually use 2 of the smaller bags if the "rice" is a main part of the meal...one if it's not the main part of the meal.

For example, for stir fry I usually have lots of meat and other veggies, so I'll only use one bag of the rice.

If I'm using it as a pasta substitute like in chicken alfredo, then I'll use 2 bags - but I don't normally add other veggies to chicken alfredo except maybe a bit of onion/garlic...I have contemplated making it with a ton of mushrooms (chicken and mushroom alfredo) and then only using one bag, but I haven't actually tried that yet.

I haven't tried it in meatloaf, but you might be best off to cook it and then drain it, definitely can get a bit watery...I like cooking it in the skillet because then much of the water evaporates.

Pre riced and frozen is the way to go when subbing cauliflower for traditional rice in dishes.

If you want to add cauliflower to meatloaf, use a potato ricer to get as much of the moisture out as possible. I do that with fathead pizza dough from cauliflower, much more dough after going through the ricer.

Oddly, the ricer does not "rice" the cauliflower so it can be used a sub for white/brown rice.

I love the frozen. Stuff is like crack. Aldi has it cheap. I do not like the taste of cooked cauliflower, but if I pan fry the frozen till moisture gone and just starting to brown, I cant get enough. I think it would be great in meatloaf.

I want you to know @rnjenny8599 I made a fried cauliflower rice and ground pork , rice dish tonight and yes very good like that , i even added a little chicken bone broth and let it simmer for like 10 mins , and so very very good!!! ty cause I gave up on the cauliflower rice.

I have the pampered chef ricer, which is basically a big plastic grater that fits over a bowl...I have never actually riced cauliflower with it, makes fantastic zoodles!

Hmmm...I have a potato ricer that would work great for precooked cauliflower for something like faux mashed potatoes.

I tried a box grater and the grater on my mandolin before the food processor...episode/s of little pellets of cauliflower flying across the counter and rolling onto the floor.

I guess in my mind cauliflower was made to eat in bite size chunks... at least until such time as I hone my skills.

If you have a good blender, you can put cauliflower in the pitcher and fill with water, pulse for a few times until it’s riced, then pour into a fine-mesh sieve to drain.

Much easier to buy it frozen pre-riced, though.

I use fresh, cut the florets off the stem and rinse. Then let them drain well. A quick blitz in the food processor, being careful not to get carried away, I prefer it a bit chunky. Then a minute in the microwave. Much easier than cooking actual rice, which I always used to make a mess of. Never even thought of freezing tbh. Just keep unused portion of cauliflower in the fridge until needed again.

I cook it until it starts to brown. In a mpstly dry pan-justs a splash of olive oil. It seems you are cooking it long enough. Takes a solid 10 minutes or so. You can squeeze it in a towel to get rid of moisture first