Begin by cutting the cauliflower into florets.
In your food processor, pulse the cauliflower florets until they resemble the size of rice grains.
In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then stir in the crushed garlic and cook for another minute.
Add the riced cauliflower to the skillet and cook for about 5-7 minutes until tender but not mushy.
While the cauliflower is cooking, blend the cilantro, jalapeño (if using), and lime juice until smooth.
Once the cauliflower is cooked, pour in the cilantro blend, mix well, and add the chopped green onions. Season with salt and pepper to taste.
Remove from heat and serve warm.
