Wash the broccoli and remove any tough or woody parts from the stalk. Cut the broccoli into florets. Place the florets and stem in a food processor. Pulse until they are broken down into small, rice-sized pieces.
Heat the extra virgin olive oil in a large skillet over MED-HIGH heat. Add the minced garlic and chopped cilantro stems. Sauté for about 2 minutes until the garlic becomes fragrant and the stems are softened.
Stir in the broccoli rice into the skillet and season with a pinch of sea salt, fresh black pepper, and a touch of red pepper flakes. Sauce the broccoli rice for 3–4 minutes, stirring occasionally. It should become tender but still vibrant green.
Add the zest and juice of one lime to the skillet and stir well. Taste the broccoli rice and adjust the seasoning if needed. Serve hot as a side dish or main course.