Cut cauliflower into florets and process in food processor to get rice like grains.

Heat pan on medium heat and add 1 tbsp oil.

Saute onion until translucent.

Add another 2 tbsp olive oil and saute mushrooms until tender and browned.

Add garlic, thyme, and season with salt & pepper.

Cook for 30 seconds.

Then add the last tbsp of oil together with the cauliflower rice.

Cook for 3 minutes then add stock and season with salt and black pepper to taste.

Cook until stock is almost absorbed, then add spinach to cook until wilted.

Remove from heat and serve garnish with fresh thyme.