Add a small amount of the cauliflower florets to the bowl of a food processor and pulse until you get rice-sized pieces. Remove and add to a bowl, while you process the next batch. Continue the process until all the florets have been riced.
Melt the butter in a large skillet on medium heat and add in the riced cauliflower. Sauté for about 5 minutes, or until it reaches your desired texture (I like mine with a little bite to it).
Remove from the heat and mix in the cilantro, salt, pepper, lime juice and zest. Cover to keep warm while you make the curry.
For the Thai Red Coconut Curry
Wipe out the pot and, then add the coconut oil to a pot and add turn to medium heat. Add in the pork, salt and pepper, sauté for 3-5 minutes, then remove from the pan and set aside.
Add red curry paste, kaffir lime leaves and red chili pepper and toast in the pan for about 1 minute. Add in the coconut milk, ½ can of water and vegetables. Cook over medium heat with the lid slightly offset for 10 minutes or until the vegetables are almost cooked through, stirring occasionally.
Add in the pork and cook for an additional 2-3 minutes, stirring often. Remove from the heat, and discard the kaffir lime leaves and red chili pepper. Add in the cilantro, serve over a bed of the cilantro lime riced cauliflower and a wedge or two of fresh lime!