Step 1

Remove the core and let the cauliflower dry completely.

Step 2

Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Step 3

Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.

Step 4

Heat a large saute pan or wok over medium heat and spray with oil.

Step 5

Add the eggs and cook, turning a few times until set; set aside.

Step 6

Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.Raise the heat to medium-high.

Step 7

Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.

Step 8

Add the egg then remove from heat and mix in scallion greens.