Heat a large skillet to medium heat. While the skillet is heating, prepare and chop the onions and all herbs. Heat olive oil in skillet and sauté onions, herbs, garlic, salt and pepper for about 5 minutes or until fragrant.
Next make the cauliflower rice. Slice cauliflower into small florets, removing and discarding most of the stems.
Using the grating attachment of a food processor to “rice” or shred the cauliflower florets. Working in batches, pulse cauliflower florets several times, repeating process until all cauliflower is “riced.”
Add grated cauliflower into skillet with the olive oil and herbs and sauté for 20 minutes or until cauliflower softens.
Serve cauliflower rice with a sprinkle of parmesan, and a slice of butter if desired.