Working in batches, chop cauliflower florets in food processor until small and uniform, about the size of grains of rice. Be careful not to chop too finely, or the dish will be mushy. Heat large skillet over medium, and dry-fry the cauliflower 8-9 minutes, stirring frequently, until cauliflower has lost its raw taste. Work in batches if needed to prevent crowding and ensure even cooking.
While cauliflower cooks, combine cilantro, lime, olive oil, and garlic in blender, and purée until smooth (leave some flecks of cilantro whole, if desired).
Add half of cilantro-lime mixture to cauliflower in pan. Taste, and add more cilantro-lime mixture if desired. Season to taste with salt and pepper, and serve immediately.