Juice of 1 lime (or a splash of rice wine vinegar)
2 green onions, sliced
1 tablespoon sriracha or other hot sauce, plus more if needed
Lime wedges, for serving
Use your hands to first separate the cauliflower into large florets, then further separate them into tiny florets.
A sizable, sturdy skillet should be heated at high to medium heat. Add the cauliflower and garlic after the oil. Stir the cauliflower about in the pan and let some of it become quite browned. After 3 minutes of cooking, reduce the heat to low.
While saving the remainder for dishing, add the soy sauce, lime juice, and most of the green onions. Sriracha should be added and thoroughly mixed in after one minute of stirring and cooking. For a richer color and flavor, add a little extra Sriracha.
Heated in a dish and serve. Serve with lime wedges and the leftover green onions on top.