1. Prepare the Cauliflower Rice:

   • Remove the cauliflower leaves and stems. Cut off as much of the stems as you can.

   • Push the cauliflower florets into a running food processor with a grating attachment to make cauliflower rice. Alternatively, you can rice the cauliflower using a box grater.

2. Saute the Veggies:

   • In a large saute pan over medium heat, heat a tablespoon of butter.

   • Add the garlic, onions, and red peppers.

   • Saute for about 8-10 minutes, until the onions are translucent and just starting to brown.

3. Cook the Eggs:

   • Meanwhile, whisk the eggs with 1/2 tsp (2 g) sea salt and a pinch of black pepper.

   • When the onion is done enough, push the veggies to one side of the skillet. If the pan is dry, you can melt in more butter.

   • Add the whisked eggs to the other side and cook for a few minutes, until barely scrambled.

4. Stir Fry the Cauliflower:

   • Push everything to the side again and add the remaining tablespoon of butter to the pan.

   • Once it melts, increase the heat to medium-high.

   • Immediately add the cauliflower and stir everything together to coat.

   • Season with sea salt and black pepper.

   • Stir fry for about 5 minutes, until the cauliflower is soft but not mushy.

5. Add Finishing Flavors:

   • Remove from heat.

   • Stir in coconut aminos, sesame oil, and chopped green onions.

Serving size: 1 cup