Add olive oil to a large skillet over medium heat and sauté onion about 5 minutes and until soft. Then, add garlic and jalapeño, and sauté an additional minute.
Increase the heat to medium-high and add the riced cauliflower to the skillet, season with salt/pepper and cook until cauliflower is soft and tender, about 5 to 7 minutes, stirring frequently.
Remove cauliflower rice from heat and mix in the lime juice, cilantro and green onion. Serve and enjoy!
*This works with fresh or frozen cauliflower rice. I typically buy pre-riced cauliflower, which is very common in the produce or frozen vegetable areas of the grocery store.
Storing leftovers. Place any leftover rice in an airtight storage container in the refrigerator for up to about 3-5 days.
To reheat. Pop it in the microwave and cook for 30 second intervals until warm. You can also give it a quick stir in a saucepan or skillet on the stovetop.
Freezing. Place leftovers in an airtight freezer-safe storage container or a freezer-safe baggie in the freezer for up to about 2 months. You can let it thaw overnight in the refrigerator before reheating or reheat it from frozen in the microwave or in a skillet on the stovetop.