Break the cauliflower into small florets and pulse in a food processor for about 20-25 seconds until it’s a rice-like consistency; Don't over process or it'll turn to mush.

Heat a large skillet or wok over medium-high heat and drizzle with one tablespoon of your olive oil. Add the mushrooms and stir fry until browned and tender, about 4 minutes.

Season with sea salt and pepper and set mushrooms aside.

Add the remaining oil to the skillet and cook the garlic until just fragrant, about 1 minute.

Stir in the onion, bell pepper and cauliflower rice, and stir fry for 6 minutes, until it starts to lightly brown.

Return the mushrooms into your skillet and drizzle everything with coconut aminos.

Cook for additional 2-3 minutes, until everything is well heated through, to your liking.

Garnish with sliced green onions and enjoy!