Grate cauliflower in a box grater or in a food processor. Chop out the harder steams and the leaves. Set cauliflower rice aside.
Chop garlic cloves into small pieces. Heat a big skillet with a tablespoon of olive oil. Add garlic and sauté until fragrant.
Then chop the shallots and separate the whites from the green part. Add white parts to the skillet.
Add cauliflower rice and stir continuously for 5 minutes or until cauliflower starts to reduce. Add the green part of the shallots and stir for one more minute. By the end, the cauliflower will turn yellow and tender.
Add herbs, ground pepper, and salt.
Serve immediately with a drizzle of olive oil and lemon juice.