*How to rice cauliflower: Cut the head in quarters, and then cut out the core. You can then either feed florets through the shredder tube of your food processor, or use a box grater to achieve a rice-like consistency.
In a large skillet, over medium heat, sauté onions in lard with a pinch of salt for 8-10 minutes, or until very soft and translucent.
Add the dry spices, remaining salt, and garlic and stir to combine, stirring and cooking another minute. (Add a tablespoon of water if the spices get stuck)
Add cauliflower and sauté another 8-10 minutes, or until the cauliflower is soft. Turn off heat and stir in tomatoes, lime juice and cilantro.
Recipe by Marpe at https://www.marpewellness.com/recipes/side-dish/spanish-cauliflower-rice/