Cut cauliflower into florets. Working in batches, pulse florets in a food processor* until they resemble large rice kernels; set aside.Advertisement
Cook almonds in hot oil in a large nonstick skillet over medium heat for 2 to 3 minutes or until beginning to brown, stirring constantly. Add onion, garlic, salt and pepper; cook and stir for 2 minutes more or until onion is tender and garlic is fragrant. Add cauliflower and raisins; increase heat to medium-high. Cook and stir for 8 to 10 minutes or until just tender.
Remove from heat. Squeeze one lemon half over the cauliflower mixture and stir in parsley. Serve hot, room temperature or chilled as a salad, with extra lemon wedges as a garnish, if you like.
*No food processor? Just use a box grater. (You’ll need to cut any large pieces that fall on the board with a knife.)