Cut thecauliflower into florets, discarding the tough inner core and leaves. Workingin batches, transfer the cauliflower to the bowl of a food processor. Pulseuntil the cauliflower resembles rice, about 15 seconds (be careful not toover-process or cauliflower will get mushy). Set aside, then repeat with theremaining cauliflower (you should have about 4 cups of cauliflower).Heat 1 tablespoon oilin a large cast-iron skillet over medium-high heat. Add the pepper, the whiteparts of the scallion, and the ginger; cook, stirring, 2 minutes. Add thecauliflower, toss to combine and cook, covered, stirring once, for 5 minutes.Meanwhile, in asmall bowl, whisk together the soy sauce, chili garlic paste, and honey. In aseparate small bowl, lightly beat the eggs. Push the cauliflower mixture to oneside of the skillet, add the remaining 1 tablespoon oil, then the eggs, scramblinguntil cooked, 2 minutes.Remove skilletfrom heat and fold in the eggs, sauce, peas, and edamame. Serve with thinlysliced scallion greens and lime wedges.