Mexican Chicken with "Rice"

Continuing on my Mexican theme, this is one of those really easy to make staples in a Mexican kitchen.  The arroz con pollo that makes a quick dinner on busy nights.  This version, of course, is healthified as my son would say.

2 tablespoons olive oil1 medium onion, diced
1 cup celery, finely diced
1 head cauliflower, trimmed
1 (4 ounce) can green chilies, diced
1 pound boneless, skinless chicken breast, grilled and diced into 1-inch pieces
1 teaspoon celtic sea salt (add more to taste if needed)ground cumin, oregano and chili powder to taste
1 avocado
grated cheese, if desired
salsa if desired

1. In a large skillet, heat olive oil over medium heat
2. Saute onion over medium heat for 10 minutes, until soft
3. Add celery to skillet and saute for 5 minutes
4. Place cauliflower in a food processor with the "S" blade and process until the texture of rice.   
5. Add cauliflower to skillet, cover and cook 5-10 minutes, until soft
6. Mix chilies and chicken into skillet
7. Stir in salt, cumin, oregano and chili powder
8. Serve, topping with avocado, cheese and salsa if desired