Fill a stock pot a little over half way with water, season generously with sea salt and heat with a high heat

Meanwhile, remove the outer leaves from the head of cauliflower, then cut the head into 4 evenly sized pieces (through the stem), cut off the florets from each piece, making sure to cut the bigger ones into smaller ones, that way they´re all similar in size, add the florets into a colander and rinse under water

Once the water comes to a boil in the stock pot, add in the florets of cauliflower, boil them between 4 to 6 minutes or until they are fork tender, but not mushy, then drain into a colander

Meanwhile, finely chop the onion, roughly chop the garlic and crack the eggs into a large bowl, add in the chopped parsley and season with sea salt & black pepper, whisk together until well mixed

Once the cauliflower is cool enough to handle, add it into a salad spinner and spin completely dry (you can also use a dish cloth)

Heat a large nonstick fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

After a couple of minutes add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes add in the florets of cauliflower, mix continuously for another 3 to 4 minutes, then season with sea salt & black pepper, mix together, then remove the pan from the heat and add everything into the bowl with the whisked eggs, mix together and let it sit

Heat the same pan with a low-medium heat and add in 1 tbsp (15 ml) extra virgin olive oil, after a couple of minutes add in the egg and cauliflower mixture, making sure it´s all evenly spread out and in a flat layer

After 3 to 4 minutes it´s time to flip the omelette to cook the otherside, first run a spatula through the outer edges to ensure it´s not sticking to the pan, then place a plate over the omelette that´s slightly smaller than the pan and in one swift move flip the pan into the plate, slide the omelette back into the pan, using the back of the spatula, push the omelette from the outer edges towards the center, this gives it that classic rounded edge

Once the eggs are cooked through, about another 3 to 4 minutes, remove the pan from the heat and transfer the omelette into a serving dish, serve warm, at room temperature or even chilled, enjoy!