Remove the leaves and core from the cauliflower, then chop it into florets. Use a food processor to pulse the florets into a rice-like consistency. Set aside.

Peel and finely chop the onion and garlic. Peel and dice the carrots into small cubes. Set aside.

Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped onion and garlic, sauté until softened and translucent, about 3 minutes.

Add the diced carrots to the pan and continue to sauté for another 5 minutes until they start to soften. Season with a pinch of salt and pepper.

Add the 'riced' cauliflower to the pan, stirring well to combine with the onion, garlic, and carrots. Cook for about 3 minutes.

Add the vegetable broth to the pan. Stir well, cover, and allow to simmer until the cauliflower is tender, about 10 minutes.

While the cauliflower is cooking, season the fish fillets with salt, pepper, and a squeeze of lemon juice. Heat 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the fish fillets and cook for about 3-4 minutes on each side until cooked through and flaky.

In a small bowl, beat the eggs until well blended. Once the cauliflower is tender, pour the beaten eggs into the risotto, stirring constantly to create a creamy texture without scrambling the eggs. Remove from heat after 2 minutes.

Flake the cooked fish into large pieces and fold it gently into the risotto along with grated Parmesan cheese. Adjust seasoning with salt and pepper as needed.

Garnish the risotto with fresh parsley and serve immediately.