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 shredded cauliflower, salt and 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.