1Place the cauliflower into a food processor, or grate on a box grater until size resembles rice grains. Place in a pan with a small dash of water and cook on low heat until softened. Drain any remaining water and place on a towel to remove as much liquid as possible.
2Heat up some butter in a pan at medium heat. Add onion and sauté until golden. Add garlic, mushrooms, tomatoes, tofu and bok choy with a dash of water, basil and a pinch of Himalayan or herbal salt. Sauté until soft, approximately 5 minutes.
3Place both on a plate and drizzle the oil over it.