Chop the cauliflower into florets. Working in batches, pulse a few florets at a time in a food processor or blender until the cauliflower pieces are the size and shape of rice (be careful not to over-blend!). Set the riced cauliflower aside.

Chop shallot and peppers and sauté in ghee until slightly soft.

Add cauliflower and sauté for about 5 minutes or until its slightly tender.

Put cauliflower in bowl and toss with sea salt and cilantro and drizzle with lime juice.