Riced Cauliflower

Heat olive oil in a large frying pan on med/high heat. Saute onions until translucent. Turn to medium heat and add cauliflower (add several pats of butter, if desired). Mix in herbs, salt, and pepper. Saute 10-20 minutes until cauliflower is the right texture; stirring often. It is important not to overcook the ‘rice’ (under-cook rather than overcook, otherwise it will become mushy). Remove from pan and squeeze 1/2 – 1 lemon over top. Stir. Serve.