If using a whole head of cauliflower, trim and cut into florets. Use the shredding disc of your food processor and put through the florets so they come out tiny pieces, resembling rice.If you don't have a food processor, you can use the side of a box grater. If using frozen riced cauliflower, you do not need to defrost first.

Heat heavy, large skillet over medium-high heat. Swirl in olive oil, add cauli-rice, salt and pepper. Using tongs or a spatula, toss rice until it begins to soften, about 5 minutes for raw cauliflower or 3 minutes for frozen. Add in cilantro, l and cook, tossing for about 3 minutes. Zest the limes over pan and then squeeze the juice out. Toss well. Taste for seasoning, adding more S + P as needed.

Serve hot or at room temperature. Leftover rice can be stored in the fridge for up to 1 week. Reheat gently on stove top or in a 300 degree oven for about 15 minutes.