1. Remove the core and let the cauliflower dry completely.
2. Coarsely chop cauliflower into florets. Place florets in a food processor and pulse until the cauliflower is in small little pieces and has the texture of rice or couscous – make sure you don’t over process or it will get mushy! No processor, no worries. Simply finely mince the florets to achieve the same texture.
3. Combine eggs in a small bowl and beat with a fork. Season with salt.
4. Heat a large sauté pan or wok over medium heat and add some sesame oil.
5. Add the eggs and cook, turning a few times until set. Remove from pan and set aside.
6. Add the sesame oil and sauté onions, scallion whites, peas or edamame, carrots and garlic for about 3 to 4 minutes, or until they start to brown. Raise the heat to medium-high.
7. Add the cauliflower “rice” to the sauté pan along with butter. Mix and cook approximately 5 to 6 minutes, stirring semi-frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
8. Return the cooked egg into the pan with rice and vegetables and mix in with the rice mixture.
9. Remove from heat and mix in scallion greens. Top with soy sauce.

Note: With some modifications this recipe can be made CLEAN and Vegan. Omit the eggs and butter. It’s still very tasty!