1. Preheat the oven to 400ºF and adjust rack to middle position.
2. Place the shrimp on a sheet pan, drizzle with melted ghee, and season with sea salt and black pepper. Toss to combine and spread out in a single layer. Roast until the shrimp are cooked through, about 5-6 minutes.
3. Heat remaining 2 tablespoon ghee in a large sauté pan. Add cauliflower and cook, stirring frequently, until hot, but not yet soft, about 5-7 minutes. Transfer cauliflower into a large bowl and chill in the refrigerator for about 2 hours. (This step reduces the goitrogens in the vegetable, making it healthier for the thyroid and immune system.
4. Place riced cauliflower, scallions, dill, parsley, cucumber, onion, and shrimp in a large salad bowl. Pour lemon juice, olive oil and salt over salad and toss, about 8-10 times until all vegetables are coated with dressing.
5. Add the feta and stir in gently. Season to taste with sea salt. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight in an airtight container. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

*To rice cauliflower: Cut 1 head of cauliflower into 2-inch pieces. Place half of the cauliflower in the bowl of a food processor. Pulse for 12-15 one-second pulses until cauliflower is about the size of rice. Place chopped cauliflower in a bowl. Repeat with second batch of cauliflower. As an alternative, you can grate the cauliflower with a cheese grater or chop fine with a large chef’s knife.