Again, I buy the already grated cauliflower in the bag near the salad section, saves so much time

1 large head of cauliflower, separated into 1- inch florets
3 tbs olive oil or coconut oil
1 medium onion, finely diced
kosher salt
2 tbs fresh parsley leaves, finely chopped
juice of 1/2 lemon

1 large head of cauliflower, separated into 1- inch florets 3 tbs olive oil or coconut oil 1 medium onion, finely diced 2 tbs fresh parsley leaves, finely chopped

Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous. (or if using already grated cauliflower rice, I use the whole bag)

Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.

Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.