Grate the cauliflower and carrots, or do as I do and use a food processor. I use the grater attachment and feed cauliflower pieces through the shoot, and in the interest of reducing food waste, I cut the core of the cauliflower and feed it through the shoot too. This method gives you a consistent size of cauliflower, ensuring an even cooking, and grates a head of cauliflower in about 1 minute. You should have about 5 cups of grated cauliflower and carrots when you're done.

Place a large sauté pan over medium-high heat, and add the coconut oil. A sauté pan has vertical sides to it, which is important to this dish as you want the vegetables to soften without browning.

When the oil is hot, add the onions and garlic. Sauté until softened, about 5 minutes, and pile in the riced cauliflower and carrots. Cook until tender, while occasionally tossing - about 10 minutes.

Remove from the heat, and stir in the lime juice, zest, cilantro, salt and red pepper flakes.

Serve warm.