Melt coconut oil in a large skillet over medium high heat. Stir in cranberries and shallots and cook for about 7 minutes (longer if frozen), stirring occasionally. Reduce heat and add wine, honey, salt and pepper to taste. When the sauce begins to boil, turn to low. Cover and simmer for 15 minutes. Serve warm.
Preheat oven to 375°. Place all vegetables in a large roasting pan, sprinkle with rosemary, and drizzle olive oil over all, salt and pepper. Stir well and place in the oven for 20-30 minutes, stirring once or twice.
Clean and chop cauliflower florets into large chunks, place in a food processor, add cilantro and use the pulsing feature to chop cauliflower to the approximate size of rice. In a large skillet over medium heat, melt oil and cook onions (if using), then place chopped cauliflower/cilantro in the skillet. Add salt and pepper to taste, and ginger (if using), sauté for 5-7 minutes or until cauliflower begins to become translucent, stirring gently until cooked through.