Cut cauliflower into pieces and place in a food processor.  Pulse until it becomes the size of rice grains and set aside.

Heat skillet over medium high heat and add oil.

When oil is hot, add mustard seeds, cumin seed, and Urad dhal until mustard seeds start to pop.

Add green chilies and curry leaves.

Sauté for 1 minute.

Add turmeric and riced cauliflower.

Add salt to taste and stir all ingredients well.

Stir the riced cauliflower for about 5 minutes.  It should be al dente. Do not overcook.

Remove from heat.  Add lime juice and mix well.