Quarter and core cauliflower.
Using a box grater’s medium-sized holes, grate each quarter into small bits resembling rice.
Place butter in a large skillet on medium heat; when the butter is melted, stir in the garlic, sauté ~30 seconds.
Add the riced cauliflower, salt and pepper; cook, stirring occassionally, until the cauliflower is tender and starts to brown, ~10 minutes.
Stir in the parsley and lemon juice. Remove from heat and serve.
