Step 1

Pulse cauliflower in a food processor until “rice” consistency is reached.

Step 2

Add olive oil to a large skillet over medium-high heat.

Step 3

Add onions, garlic and celery and sauté for 5 mins

Step 4

Add mushrooms and continue cooking until they’ve begun to sweat (about another 5 mins)

Step 5

Add in cauliflower and cook for about 5 minutes, or until fully cooked.

Step 6

Top with pecans, spices and vinegar and cook for 1 min.

Step 7

Serve warm or store in refrigerator for up to 5 days.