Kitchen Sink Cauliflower

I love cauliflower, and thankfully, so does my family, so it is definitely a go-to vegetable when I'm cooking dinner.  If you have children, you know how picky they can be when it comes to eating their veggies!Cauliflower (and brussel sprouts) are the two biggest sellers in my household.  I normally make a vegan recipe many of my friends seem to use as well.  Combine 1/2 tsp each of kosher salt, garlic powder, onion powder and tumeric, with 2 TBSP sugar  and some olive oil. Generously coat the big-bite-size florets (I do it all in a gallon Ziploc bag a la Shake 'n Bake) and roast at 450 until caramelized (stirring every 5-10 minutes or so to avoid burning and making sure they cook evenly.)  Tonight I had just a little bit of olive oil but 2 heads of cauliflower so I made two different kinds.  Both were roasted at 450 degrees until I felt they were done...One I roasted with 1 tsp minced garlic, and generous drizzles of sesame oil, coconut aminos and seasoned sesame seeds.  It is not my traditional recipe, but I am sure he'll like it and it mimics that candied flavor of my usual.  The flavors will meld nicely with the baked sweet potato fries I'll be making later.The second one is what I am calling "kitchen sink" cauliflower.  I took a bunch of ingredients from my fridge and pantry, threw them all together, and would up with a successful alternative.  I have a friend who follows this blogs and loves when I say that, but it's true!  I love throwing things together and seeing what I can create.  Usually it's successful :-)First, I riced the cauliflower in a food processor.  To that I added 2 TBSP each of chopped parsley and cilantro.I then I added the juice of 1 lemon, a generous pinch of kosher salt, 3/4 tsp minced shallots and 1/2 tsp minced garlic.  I drizzled it with olive oil (I only use Extra Virgin when I cook) and threw it in to roast.I stirred the "rice" every 10 minutes to be sure it wasn't getting too brown.  I always taste as I go and I felt it needed a bit more flavor.   I added another 2 TBSP of minced shallots and another generous pinch of the kosher salt.  I waited for it to brown, and then mixed the whole mixture once again.  I love the final result!  It has an interesting texture and a savory tangy flavor, only enhanced by the fresh herbs.  I noshed on some as soon as it came out of the over, but I'm thinking it would be great tomorrow on top of a baked potato or in my salad later tonight - I'll barely need to add any dressing!