Wash the cauliflower head and dry it thoroughly with a clean towel to prevent excess steam during cooking.

Remove the leaves and the central core, then cut the cauliflower into uniform 1-inch florets.

Place the florets into a food processor. Using the 'pulse' function, process in short 1-second bursts until the cauliflower resembles the size and texture of rice grains.

Work in batches if necessary to avoid over-processing the bottom layer into a paste.

Place the raw cauliflower rice in a clean kitchen towel or cheesecloth and squeeze firmly over a sink to remove residual moisture.

Heat the oil in a large non-stick skillet over medium-high heat until the oil is shimmering but not smoking.

Add the cauliflower rice to the skillet and sauté for 3 to 5 minutes, stirring frequently to ensure even heat distribution.

Remove from heat once the cauliflower is tender-crisp; do not overcook as the vegetable will release water and become mushy.

Season with sea salt, black pepper, and lime juice if desired. Serve immediately.