Pulse a handful of florets at a time in a food processor. Do not over crowd food processor. The cauliflower should be finely chopped (like rice) but not mushy. Work in batches until all the cauliflower is in small rice-like bits. Set aside.
Heat oil in large skillet over medium heat. Chop onion into large chunks and place in food processor. Pulse until finely chopped. Add onions to pan and saute until soft and translucent, approximately 3 minutes.
While onions are cooking, add garlic cloves to food processor and pulse until finely chopped into tiny bits. Add garlic to onions and cook for another minute until fragrant. Add Peruvian Chile Lime Seasoning and combine well. Cook for another 30 seconds. Add cauliflower rice and continue to stir every 1 minute or more until cauliflower is just about fully cooked and soft (about 5 to 6 minutes). Do not overcook. Taste test to get the consistency you like. Add a pinch of salt and pepper to taste.
Remove pan from heat. Squeeze 1 lime wedge over the rice and stir. Taste and decide if you want to squeeze the second wedge (depends on your taste). Top with fresh cilantro (optional) and serve immediately.