DIRECTIONS
1
Separate the cauliflower into large florets. In two batches, pulse the florets in a food processor until the size of rice. (Makes about 7 cups uncooked riced cauliflower.)
2
Heat the avocado oil (or virgin coconut oil) in wok or extra-large, deep, cast iron skillet over high heat. Add the riced cauliflower, scallions (green and white parts), and ginger and stir-fry until the cauliflower is golden brown, about 6 minutes. Add the tamari and sesame oil and stir-fry until evenly combined, about 1 minute.
3
Push the riced cauliflower mixture to the sides of the wok. Add the eggs to the center and scramble, about 2 minutes. Stir the scrambled eggs into the riced cauliflower mixture.
4
Remove from heat and stir in the red hot chili pepper, salt, and cilantro. Adjust seasoning.
5
Garnish with additional fresh cilantro leaves, if desired, and serve.
6
Note: Serves 3 as an entrée or 6 as a side dish.