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Use a food processor to blend the cauliflower florets until they resemble rice. Alternatively, use a grater to grate the cauliflower.
In a large pan over medium-high heat, heat the oil.
Saute the chopped onions and celery stalk until translucent, about 3 minutes.
Add the minced garlic and continue to saute until fragrant, about half a minute.
Add the sliced mushrooms and cook until they are browned to your liking, about 5 to 10 minutes.
Add the riced cauliflower, vegetable broth and coconut aminos (or soy sauce). Cook until the cauliflower has reached the desired tenderness, about 8 minutes.
Remove the pan from the heat and stir in the chopped spinach. Stir until it starts to wilt, about a minute.
Season to taste with salt and pepper and stir in the lemon juice.
Serve garnished with some freshly chopped parsley.

# Meal Prep Tip
You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.

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