Pulse the cauliflower florets in a food processor until rice grain-sized.
Saute the onion and garlic in some oil in a wok or pan until tender.
Now add the cauliflower.
Pour in the lime and tangerine juices.
Add the cumin and coconut flakes (if using).
You can also add some raisins and/or pine nuts here.
Grind in some salt and black pepper.
Keep sauteing, and moving everything around with a wooden spoon or rubber spatula.
The cauli rice is done when it has a bit of a 'bite' to it.
Add the cilantro (fresh coriander) and cook for 1 minute more, then serve.
