They key to making perfect cauliflower rice is to rice the cauliflower from scratch. There are a few methods for doing so, but my go-to method is use the pulse feature on a standard food processor. Be sure to saute the rice until it's bite tender (taste small bites for texture tests as you cook) and season liberally with salt and pepper. Store leftovers in the fridge in a tightly sealed container for up to three days.
Divide the cauliflower into bite-sized florets. Fit a food processor with the standard s-blade. Place the florets into the bowl of the food processor in batches (fill no more than halfway) then use the pulse feature to evenly rice the cauliflower, scraping the sides down halfway though if necessary; do not run the motor continuously. Remove the riced cauliflower and repeat with the remaining florets. Optional: wring out the cauliflower in a cotton kitchen towel to remove excess moisture (if the riced cauliflower feels "wet", you should do this. I don't find this to be an issue most of the time).
Heat a 12” skillet over medium high heat. Add the oil and heat until it shimmers. Add the cauliflower rice and salt. Saute, stirring frequently, until the rice is cooked through, but not overly soft, 5-8 minutes depending on rice size. Taste around the five-minute mark - the rice will taste chewy, but firm, with a soft bite. Be careful not to overcook.
Remove from heat and stir in the lime juice, lime zest, and minced cilantro. Taste for seasoning and adjust with salt, lime juice, or cilantro until the flavor pops. Serve immediately.
Cooking time will vary depending on the size of the rice and size/type of pan, so it's important to taste for texture starting around the 5-minute mark. The cooked rice should be firm and chewy with a light bite.
To use frozen cauliflower rice:
Defrost in the fridge overnight or in a fine mesh sieve under cool running water.
Shake the rice to remove as much moisture as possible.
Transfer the cauliflower rice to a cotton kitchen towel and wring out excess moisture.
Frozen cauliflower rice will cook more quickly.
To use store-bought cauliflower rice:
Look for bright white cauliflower rice, without a hint of a green tint
Store packaging may cause the rice to sweat and release moisture, so be sure to wring it out before using.
Store in a tightly sealed container in the fridge for up to 3 days.
Reheat in the microwave in 30-second intervals or in a skillet over a medium high flame.
If making for meal prep, reserve fresh cilantro and add just after reheating.