Marinate the sliced and broken pieces of cauliflower in a freezer bag with all the ingredients in the Cauliflower Marinade Mix group. Gently knead the bag to combine, then let marinade for 20 minutes.

Marinate the mushrooms in a freezer bag with the ingredients in the Mushroom Marinade Mix for 20 minutes, carefully keeping the onions together. Leave a little parsley for garnishing.

Wash your spinach and set aside.

Turn your Blackstone griddle to medium high heat. Spread about a tbsp of butter on the hot griddle and add your cauliflower. Let cook 5 minutes. Flip and using a basting dome to steam for 3 minutes, then let cook uncovered for 4-5 more minutes or until cooked through. Use a toothpick to check for doneness to your liking. Set aside and top with cheese to melt.

Adding a little more butter in two spots, cook the onions and mushrooms separately in a little butter until done to your liking. I like mushrooms cooked no longer than 3 minutes and onions to have a nice char but still a little crunch, about 4 minutes on each side. Remove from griddle once cooked.

Throw the spinach on the griddle in the flavored oil and butter left on the grill to cook for 1-2 minutes.

Arrange your vegetables on top of the spinach and garnish with tomatoes, cheese, and chopped parsley.