Remove the outer skins from the onion and cut the onion into fine rings. Sauté them in quite a bit of olive oil along with the chopped garlic. Cook with the lid on the pan over medium to high heat, stirring frequently until the onion has browned completely.

Cut the cauliflower into small pieces. Put the pieces in a chopper (you may have to do this in several batches because the quantity is too large) and chop until you get cauliflower rice.
Season the cauliflower rice with a generous pinch of salt and place the rice in the middle of a kitchen towel. Let rest for a moment so the salt can draw the moisture from the rice. Then take the tips of the towel together and wring out the towel, squeezing as much moisture out of the cauliflower as possible.

Put the onion and cauliflower in a bowl and season only with pepper. Finely chop the peter-selie and add. Break in the three eggs and stir them in.
Pour some olive oil into a small frying pan and add half of the mixture. Place the dek- sel on the pan and cook over medium to high heat. Turn only when the top is no longer moist. Fry the other tortilla in the same way.

Serve with some chopped parsley and spring onion.