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Trim the leaves and stem off the cauliflower and cut into smaller pieces. (If using a box grater, cut into quarters and see notes)
Working in 2 batches, place ½ the cauliflower pieces into a food processor and pulse until it is uniformly and coursely ground. Place in a large bowl, lined with paper towels. Repeat with the second half.
Pat the top with paper towels, squeezing out any excess water.
To cook, either roast or saute.
To roast, preheat oven to 425 F. Remove the paper towels and place the cauliflower on a parchment lined sheet pan. Drizzle with olive oil, a generous sprinkling of salt and pepper, chopped shallot, finely minced garlic and the zest of one lemon. Toss and spread out. Bake for 25-30 minutes, or until golden, giving it good toss halfway though. Garnish with fresh parsley.
To saute on the stove top, heat oil in a large skillet over medium heat. Add the shallot and saute until golden and fragrant. Add cauliflower, garlic, salt and pepper and saute for a few minutes until you begin to smell the garlic. Turn heat down to low, cover and let this steam a bit until tender, about 5-7 minutes. Uncover, continue stirring, and add lemon zest. Cook until it starts to get golden. Sprinkle with herbs right before serving.