If using a whole head, remove the leaves and core, break it into florets, and pulse in a food processor until it reaches a rice-like consistency.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until it softens, about 2-3 minutes. Then add the minced garlic and cook for another minute until fragrant.

Add the cauliflower rice to the skillet along with the cumin, salt, and pepper. Cook for about 5-8 minutes, stirring occasionally, until the cauliflower is tender.

Stir in the lime juice and chopped cilantro. Cook for an additional minute to let the flavors meld together.