Riced cauliflower gets pulsed fresh, then pressed dry for the best golden sear in a hot skillet with olive oil, shallots, and garlic. Turmeric and ginger bring warmth and color, while a quick apple cider vinegar and honey glaze reduces down to a sticky, tangy finish that clings to every grain. A scattering of fresh parsley at the end keeps things bright and herby. It's a fast, low-effort side that swaps grains for vegetables without sacrificing flavor or texture, and it's a genuinely solid choice for a Paleo table. Serve it alongside roasted meats or a simple protein for a full meal that comes together in one pan.
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Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread the riced cauliflower on a clean kitchen towel and press firmly to remove excess moisture.
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
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