Cut and core the cauliflower into individual florets. Run the florets through the shredding blade of a food processor until the cauliflower resembles rice. Work in batches to avoid overloading the food processor.
Heat the coconut oil in a large skillet over medium-high heat. Add the minced shallot, ginger, garlic, and red pepper flakes and sautee until fragrant, about 2 minutes.
Add the cauliflower and saute until the cauliflower releases steam, stirring occasionally, about 5 minutes.
Add coconut milk and cook, stirring frequently, until the coconut milk has reduced and the mixture is homogenous.
Remove from heat and stir in lime zest and juice. Season with salt.
Garnish with cilantro and serve immediately. Keeps up to 3 days in the fridge.