1. Make the cauliflower rice: Use the Gadget of the Month, the Veggie Ricer, to rice the cauliflower. Alternatively, in a food processor with the blade attachment, pulse large chunks of cauliflower into small pieces. Set aside.
2. In a large, pre-heated frying pan over medium heat, add the oil and heat until shimmering. Add the onion and cook until just beginning to brown, about 2-3 minutes. Add the garlic and continue to cook the mixture until the onions are golden brown and caramelized, another 2-3 minutes. Add the cauliflower “rice” to the pan along with salt and pepper to taste. Cook until cauliflower is cooked and tender, another 5 minutes. Add the lemon juice and taste again for salt and pepper.
3. Remove from the pan to a serving dish and toss with parsley. Top with feta and pine nuts.
4. Make the lemony yogurt sauce: mix together all ingredients and drizzle over rice. Serve.

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