Directions:

• Trim the head of cauliflower to just florets, removing large stalks and outer leaves. A medium head of cauliflower should give you about 5-6 cups of trimmed cauliflower. (Keep in mind a little more or a little less won’t hurt this recipe, so don’t worry about being super precise.)
• Place cauliflower florets in a food processor. Press the pulse button just a few quick times until the cauliflower roughly resembles the appearance of rice (it doesn’t take long). Set aside.
• Heat 1 teaspoon sesame oil in a large nonstick skillet or wok over medium heat. (You can also just quickly spray the pan with cooking spray rather than use sesame oil here). Whisk eggs in a bowl and add them to the skillet to cook scrambled eggs. When eggs are done, set aside for now.
• Heat 1 tablespoon sesame oil in the skillet. Add onion, carrots, and bell pepper. Cook for approximately 5 minutes, until vegetables are just starting to get tender. Add garlic and scallions and cook for another minute. 
• Stir in cauliflower rice. Continue cooking for 4-5 minutes, stirring occasionally. Stir in the 2 tablespoons of lower sodium soy sauce and the cooked eggs, and cook for another minute until everything is heated through. Enjoy!