Cut the cauliflower into manageable floret pieces.
In a food processor, add the pieces and pulse until it resembles rice. If you don't have a food processor, you can use a grater but I found better success with a food processor.
Add the riced cauliflower to a paper towel and squeeze to remove excess liquid. Set aside.
In a pan over medium high heat, heat the coconut oil.
Add the garlic and stir until fragrant.
Add the riced cauliflower, salt, pepper and lime and stir to combine. Cook until the cauliflower begins to brown slightly, about 3 to 5 minutes. Remove and enjoy!
Notes
To store leftovers: Refrigerate cooked cauliflower rice in an airtight container for up to 3 days. Reheat it in the microwave or in a skillet on the stovetop.To freeze: Freeze cooked cauliflower rice in a freezer bag or airtight container for up to 2 months. Reheat it in a skillet from frozen or let it thaw in the refrigerator overnight, then heat it.