Divide the cauliflower into florets or rough chunks. In a couple of batches, blitz the cauliflower in ‘pulses’ till it looks like rice or cous-cous. Be careful not to overcrowd the blender, or over blend the cauliflower; otherwise is will become too fine and wet.
If a blender is not available to you, then prepare the cauliflower with a knife and/or grater. Holding the base of the cauliflower, place the cauliflower on its side and slice the top of the crown very thinly — the florets will fall into a fluffy heap of tiny pieces. Keep slicing until you reach the stalk, turn the cauliflower on its head, and slice the sides, similarly. Grate or finely chop the remaining stalk. You can also use a grater to to prepare the whole cauliflower, just first quarter it so it’s easier to manage and hold.
Melt a knob of butter in a heavy based pan, over a medium to low heat. Add the cauliflower, stir and clamp the lid on, allowing it to steam. Stirring occasionally, cook for 5 minutes, until softened, but still with a bit of bite.
In a dry frying pan, stirring frequently, toast the coconut over a medium heat until golden—keep it moving with a watchful eye, as if you give it half a chance, it will burn in a jiff.
Mix in the toasted coconut, lime jest, lime juice and coriander to the cauli rice. Season with salt and pepper and serve with your favourite dishes that need a zesty accompaniment.