To make cauliflower rice:

• Remove the green stems and wash & dry cauliflower.
• Cut cauliflower into bite size pieces (see photo #2 above).
• Turn cauliflower into rice by using traditional vegetable grater, or food processor, or your smoothie blender (do this in a few smaller batches if using food processor/blender to avoid overcrowding). 
• To avoid making your stir-fry soggy, remove excess moisture from the whole batch of raw cauliflower rice by using cheese cloth, nut milk bag, or grab a smaller batch of rice with both hands and gently squeeze a few times above the sink (see photos 5+6 above).

To make the stir-fry:

• Heat 1 tablespoon of raw coconut oil in a large skillet/pot/wok pan – over medium low heat.
• Add onions and cook until soft and glowing. 
• Add carrots, cabbage, mushrooms and sauté until just tender (4-7 min).
• Add raw cauliflower, maple syrup, salt, and spices to taste and mix well (I like to start with 2 generous pinches of salt and go from there).
• Sauté the whole batch of stir-fry for another 2-3 minutes.
• Stop cooking, set the skillet away from heat, add chopped fresh parsley + crushed garlic, and mix well with the whole vegetable mixture using two spatulas/wooden spoons/large mixing forks.