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Pulse cauliflower in a food processor until “rice” consistency is reached.
Add olive oil to a large skillet over medium-high heat.
Add onions, garlic and celery and sauté for 5 mins
Add mushrooms and continue cooking until they’ve begun to sweat (about another 5 mins)
Add in cauliflower and cook for about 5 minutes, or until fully cooked.
Top with pecans, spices and vinegar and cook for 1 min.
Serve warm or store in refrigerator for up to 5 days.