By Robert J. Matthews
1 medium head of cauliflower, grated or processed into rice-sized pieces 2 tablespoons coconut oil or olive oil 1/2 cup onion, finely chopped 2 cloves garlic, minced 1/2 cup bell pepper, diced 1/2 cup carrots, finely diced (in moderation, as they contain some carbs) 1/4 cup peas (optional, for added texture) 2 large eggs, beaten
Grate or process the cauliflower into rice-sized pieces using a food processor or box grater.
In a large skillet or wok, heat coconut oil or olive oil over medium-high heat.
Add chopped onions and sauté until they become translucent.
Incorporate minced garlic, diced bell peppers, and finely diced carrots into the skillet. Stir and cook until the vegetables are tender.
Push the vegetables to one side of the skillet, pour the beaten eggs into the other side, and scramble them until fully cooked.
Combine the scrambled eggs with the vegetables in the skillet.
Introduce the riced cauliflower to the skillet and stir well to combine.