Place one handful of cauliflower florets at a time into a Vitamix or high-speed blender.

Run the blender on the lowest setting until the cauliflower resembles rice. Remove granules from blender and repeat with another handful of cauliflower until all of the cauliflower is riced.

In a large skillet, heat the coconut oil over a medium flame. Add the cauliflower and saute for 5-10 minutes.

Add the parsley, scallions, garlic, cherry tomatoes and salt & pepper to taste. Gently saute for about 2-3 minutes. Allow to cool.

Squeeze fresh lemon on top and gently toss to incorporate.

Cut the bottom off the head of lettuce. Portion out the cauliflower mixture onto the leaves. Finish each mini-salad with a sprinkle of feta and, if using, edible flowers. To serve, plate in small bamboo boats.