In a large bowl, grate cauliflower florets using a large cheese grater or lightly pulse florets in a food processor until finely chopped and resembles rice.
In a large pot over medium-high heat, add olive oil or butter. Add cauliflower, salt and black pepper.
Cook for 5 to 8 minutes, stirring occasionally, until cauliflower rice begins to soften. Be careful not to overcook as the cauliflower can get mushy.
Remove from heat and stir in chopped cilantro and lime juice. Taste and season with more salt if necessary.
Notes
Short on time? You can buy fresh or frozen riced cauliflower at the store then proceed to Step 2 in the recipe.
Don't overcook the cauliflower rice as it can get mushy! Be sure to taste as you go and stop cooking when it still has a little firmness to it.