Place the chopped cauliflower in a food processor fitted with the “s” blade. Pulse until the cauliflower is broken down into tiny, rice-like pieces, and set aside. Heat the oil in a deep 11- to 12-inch skillet over medium heat. Add the onion, carrots, celery, and ginger; sauté for about 8 minutes. Next add the mushrooms and zucchini; sauté for 2 minutes more. Add the minced cauliflower and stir it into the vegetable mixture; sauté for about 3 minutes. Add the peas, napa cabbage, coconut aminos, salt, and white pepper; sauté for another few minutes. Taste and adjust the salt and seasonings, if desired. Garnish each serving with sliced green onions and chopped cilantro.