Preheat oven to 300F.
Season the rabbit with salt and pepper. In a medium sauté pan, heat two tablespoons oil until almost smoking. When the oil is hot, sear the rabbit legs on each side until golden brown. Remove rabbit from the pan and place in an oven-safe dish. Cover the meat with olive oil then cover the dish with foil. Place in the oven and cook for 2 hours. Allow the rabbit to cool, remove meat from the bones and cover with oil.
Remove the core of the cauliflower and cut the florets into 1-inch pieces. Toss with 1/2 cup olive oil, season with salt and pepper, and place in a roasting pan. Roast in the oven for 20 minutes or until florets begin to brown. Remove and let cool.
In a cast iron pan over medium heat, place onion and drizzle with olive oil. Cook until charred and soft. Set aside. Cut the figs in half and cook in the skillet, cut-side down, until brown.
Drain the rabbit meat from the oil and put it in mixing bowl with cauliflower, pine nuts, charred onions, lemon zest, lemon juice, and parsley. Toss and season with salt and pepper to taste.
Plate the mixture on serving dish, top with figs and drizzle with vincotto.