Heat avocado oil in skillet over medium heat. Stir in kale, mushrooms, zucchini, pepper and onion. Season vegetables with sea salt and pepper and sauté for 5 to 7 minutes, stirring frequently. While vegetables cook, prepare cauliflower oats. Add almond milk, water and salt to a medium saucepan and bring to a boil. Add in riced cauliflower and cook for 2 minutes. Stir in oats, soup and egg white. Reduce heat to a simmer and cook for 7 to 10 minutes, or until cauliflower oats are thick and creamy. Serve topped with cooked vegetables and avocado. Enjoy!