Remove the leaves off the cauliflower and cut off the florets from the roots.

Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice.

Set aside.

Heat coconut oil in a large skillet over medium high heat.

Add diced onion and cook stirring for 4-5 minutes until translucent.

Add garlic and cook stirring for 1 minute.

Add the cauliflower rice, chili powder, sea salt, and black pepper, and stir together.

Add tomato sauce and sauté for about 5 minutes, while stirring frequently.

If using, add in cilantro and lime juice.

Serve warm.