In a large bowl, combine the ingredients for the meatballs. Form into ~2 dozen (1-1/2 inch) balls.
Heat a large, cast iron skillet over medium-high heat. Working in batches, add meatballs and brown, turning gently, on all sides. Transfer to a rimmed bake sheet sprayed with cooking spray. Bake the meatballs 5-7 minutes or until cooked through.
While the meatballs are cooking, prepare the cauliflower rice: add half the cauliflower florets to a food processor and pulse a few times to make the "rice". Repeat with the rest of the cauliflower.
Heat the olive oil in a large, nonstick skillet over high heat. Add the cauliflower rice, green onion, carrot, and red cabbage, and give it a quick saute to cook the veggies to al dente (you don't want them soft). Season to taste with kosher salt and fresh cracked pepper. Toss in the cilantro. Serve immediately topped with meatballs (5 or 6 per person). Yields: 4 servings.