Instructions

1. Cut up the cauliflower florets into large chunks and place into a food processor with the blade attachment (this forms the cauliflower “rice”). Squeeze out excess liquid.
2. Food process the onion and the peppers as well. Squeeze out excess liquid.
3. Saute the onions gently in 1 tablespoon of coconut oil. When they’re translucent, add in the peppers (or other vegetables).
4. In a separate pan, add in 1 tablespoon of coconut oil and pour in the whisked eggs. Cook on a low heat. When the eggs start to form a pancake of sorts, scramble it up a bit so that you end up with smallish pieces of egg.
5. Add the eggs to the onions and peppers.
6. Add the cauliflower “rice” to the onions and peppers (you might need a big saucepan for this).
7. Cook until the cauliflower reaches the desired softness (I like mine soft, but you might want it less mushy) – add the eggs to it as well.
8. Season with salt and pepper (and coconut aminos or tamari sauce) to taste.