Grate the cauliflower or use a food processor to pulse into the right texture.
Heat a large pan to medium-high and add the coconut oil.
When the oil is melted, add the onions and garlic.
Cook until just translucent, then add the riced cauliflower. This is one time when overcrowding a pan and creating steam works to your advantage. For this recipe, we don’t want browned cauliflower–just gently cooked through, about 5 to 7 minutes.
Then add in the lime zest and fresh cilantro. You may also want to add a bit of salt and pepper too; season to your preference.
Mix together in the pan and transfer to a serving dish.
Squeeze the fresh lime juice over the rice and serve.