Riced Cauliflower "Pilaf"

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I have been using a LOT of riced cauliflower (I get the frozen kind -- it stays well in the freezer) -- I can't eat rice (or any other grain). So the cauliflower, besides being very healthy, is great for sauces and soups, tastes great roasted, and just so happens to make a great substitute for rice (and other grain dishes). I fine that it's better sauteed in olive oil (or coconut oil or a combination of the two). I have to admit, I never tried it boiled or steamed.

So I start by taking my large ceramic lined frying pan -- I put in a layer of olive oil and a teaspoon of my spice mix (and a pinch of Himalayan pink salt) -- I put in about 1/3 - 1/2 bag frozen peas (or baby peas), and a couple of handfuls of shiitake mushrooms (I cut them into small pieces) into the pan. I also like to put in other veggies (zucchini, red cabbage, Brussels sprouts, broccoli, etc.) and then I put it all into the pan and sauteed it all for a while at the lowest flame. 

After the veggies cook for a while, I add a bag (or two?) of the riced cauliflower and saute through until the cauliflower tastes like farfel or pilaf. That's it -- it's just like having a rice dish.