Cauliflower Fried Rice

• 2 tbsp sesame oil — or olive oil, divided
•  2 eggs — large, beaten
•  1/4 cup diced onion
•  2 cloves garlic
•  1/2 cup peas — frozen would work
•  1/2 cup carrots — can use more if you'd like
•  1 medium head of cauliflower
•  3 scallions — green part only
•  3 tbsp soy sauce or Tamari
•  1 tsp sesame seeds

1. Cut cauliflower into florets. Wash and dry. Place in a food processor (work in batches) and pulse 6-7 times, until the cauliflower gets the texture of couscous. Don't leave the pieces too big and don't over process.
2. Heat 1 tbsp of the oil in a large skillet over medium heat. Add the beaten eggs, let them cook for 1 minute, then scramble, cook for 1-2 more minutes, then remove and transfer to a plate.
3. Add the remaining oil to the skillet. Add the onion and garlic, cook for 2 minutes, stirring frequently, being careful not to burn them. Add the carrot and peas, cook for 2-3 more minutes. 
4. Add the cauliflower. Turn the heat to medium-high and cook for 5 more minutes, stirring frequently. Add the soy sauce. Add the eggs. Cook for 1 more minute, then transfer to a bowl. Top with scallions and sesame seeds (optional).

Original Recipe by Cooking LSL