Cauliflower gets pulsed into fluffy, rice-sized grains, then sautéed with softened shallot and just-fragrant garlic until the edges turn golden and lightly caramelized. A splash of broth steams everything to tender in minutes, and a finishing flurry of fresh parsley, thyme, and chives keeps the whole pan bright and herby. A squeeze of lemon juice at the end wakes up every bite, and lemon wedges alongside let you add even more if you like it zippy. It's quick, skillet-only, and built entirely from real vegetables and fresh herbs, which makes it an easy, satisfying side for a Whole30 plate. Serve it next to grilled chicken or a seared piece of fish and you've got a full, compliant meal with almost no cleanup.
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Working in batches, pulse the cauliflower florets in a food processor until they resemble coarse rice grains, about 8–10 short pulses per batch. Alternatively, grate the florets on the large holes of a box grater. You should have about 5–6 cups of riced cauliflower.
Heat 2 tbsp of the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
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