Remove the core from the cauliflower and separate the florets into smaller pieces. Place into the bowl of a food processor fitted with a steel chopping blade. Pulse in batches until it resembles rice. Remove to a bowl, and repeat pulsing any large pieces until all of the florets are used.
In a large heavy bottomed skillet cook the chopped green onion in a couple of drizzles of olive oil. Cook until softened around 1 minute.
Add the cauliflower rice, garlic salt and chicken broth. Stir well.
Cover and cook for 5-8 minutes stirring occasionally until crisp tender or to your preferred texture.
Uncover and add the lime juice and cilantro and 1-2 Tbsp light butter. Mix well.