Trim the cauliflower florets, cutting away as much stem as possible. In batches break up the florets into a food processor and pulse until the mixture resembles couscous.
Heat the oil in a large skillet over medium high heat. Add the onions and stir to coat. Continue cooking, stirring frequently until the onions have soften and became golden brown at the edges – about 8 min. Add the cauliflower and stir to combine. Add one tsp of salt and continue to cook stirring frequently until the cauliflower has softened – about 3 to 5 min, then 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.
