Add the cauliflower florets to a food processor or blender and pulse until they resemble rice-like pieces. You may need to scrape the sides occasionally.
Heat olive oil in a large skillet. Add the onions, mushroom, and garlic and cook for 5-7 minutes or until tender. Add the riced cauliflower, capers, oregano, lemon juice, salt, and pepper. Cook for a few more minutes, until warmed through.
Serve with lemon zest and fresh parsley or other herbs. Enjoy warm or cold!
To make larger pieces, pulse the cauliflower in batches in the food processor.
You can easily sub store-bought or frozen riced cauliflower instead of making your own. Add it frozen to the skillet after you cook the mushrooms and onion and cook until warmed through.
Store leftovers in an airtight container in the fridge for up to 4 days. Enjoy cold, or reheat in the microwave for 1-2 minutes.
Serve on the side of a lean protein, or use this recipe to make bowls with feta cheese, shredded chicken or turkey, and/or white beans for a more complete meal.