CHOICE: either cut the whole head of cauliflower into slices about an inch and a half wide or you can cut it into flowerets. From the slices or flowerets you are going to cut thin slices of cauliflower. (Some flowerets you will have to cut in half first to the slices are not too big.)
Slice thinly (about 1/8 to 1/16 inch thin slices). You will have some crumbles from the edges of the flowerets no matter which method you choose. Just scoop them up and place them in the bowl too.
Let your cauliflower sit on the counter in the bowl for 40-60 minutes. (You can add dressing right away but less disease fighting sulphoraphane will be formed.)
In a small bowl, squeeze lemon.
Add oil and salt.
Just before adding to cauliflower, whisk vigorously.