Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.

Heat oil in large nonstick skillet over medium-high heat.

Add cauliflower; cook, stirring frequently, for 4 to 6 minutes.

Add coconut milk, coconut, and 3 Tbsp. lime juice. Bring to a boil. Reduce heat to medium-low; gently boil, stirring occasionally, for 8 to 12 minutes, or until tender and liquid evaporates.

Add remaining 1 Tbsp. lime juice, lime zest, cilantro, and salt; cook for 2 minutes, or until lime juice evaporates.

Divide evenly into eight serving bowls; garnish evenly with cilantro.