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Slice the cauliflower head in half, then quarters. Cut the stem at a 45° angle and separate the florets.
Grate the cauliflower using a box grater or use a food processor (my preference). To do so, add the florets to the food processor jar in two batches. Pulse till the cauliflower breaks down into rice like crumbles. Alternatively, attach the grating blade. Turn on the processor and start adding the florets through the feeder tube. You may have to cut the larger florets so they fit in the tube
Heat olive oil in a large skillet on medium-high heat. Add finely chopped onion, minced garlic and sauté for 1 minute.
Add the cauliflower rice, salt and pepper to the pan and sauté for another 4-5 minutes or until it cooks to your desired texture. Turn off the heat.
Stir in lime zest, lime juice and chopped cilantro. Toss everything till it combines well. Enjoy with your favorite Mexican entree!