Sigrid's Cauliflower Pilaf

I adapted this from a neighbor's recipe.

1 onion
2-3 cloves garlic
1 head cauliflower
1-2 carrots
green vegetable that can be shredded (e.g. 1/2 – 1 zucchini, or a handful of green beans)
2 cups chicken stock
(optional) sweet pepper, chopped
(optional) sliced mushrooms
(optional) green peas
(optional) 1-2 bay leaves
1⁄2 tsp. Italian-type seasonings
1/4 cup minced parsley
1⁄2 tsp. dry oregano
1⁄2 tsp. ground thyme
salt & freshly ground black pepper to taste

1. Dice onion and crush garlic.
2. With the grating blade on the food processor, grate the entire head of cauliflower.
3. With the same blade, grate the carrot(s) and green vegetable.
4. Heat a generous amount of ghee in a large skillet.
5. Sauté onions and garlic until onions are translucent
6. Add shredded cauliflower, carrot and green vegetable to the pan; cook until well
coated with oil/butter. Add more ghee if it looks too dry by making an opening in
the center of the cauliflower mixture and pouring it directly onto the pan.
7. Add stock (and optional vegetables & bay leaves), stir; reduce heat and simmer
mixture uncovered until most of the water cooks off; ~20 minutes (?)
8. Add herbs and salt & pepper to taste.