Drizzle the olive oil into a non-stick frying pan and add in the onions, garlic, celery, and sliced mushrooms. Sautè for 5 – 8 minutes.
Toss in the cauliflower rice along with the kale, soy sauce, vegetable stock, and lemon zest. Sprinkle with salt and pepper. Stir it together and bring it to a boil then turn it down and simmer for 15 – 20 minutes until the sauce has mostly cooked away.
Top with the fresh basil and almond flakes and serve.