Cut cauliflower into florets and pulse in a food processor until the size of couscous or grains of rice. Set aside.
Heat oil in a large, deep skillet over medium high. Add onion and saute until softened, then add bell pepper and garlic. Cook until lightly golden browned. Stir in cauliflower, then add spices, stock or paella base, and white wine. Stir in chorizo, ham of your choice and saute all together for about 5 minutes. (If chorizo was not fully cooked, add another 5-10 minutes cooking time here.).
Add shrimp and parsley, and cook until shrimp has cooked through.