Directions:

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.

Heat a large saute pan or wok over medium heat with EVOO; saute onions, scallion whites, garlic. Once the onion combo is starting to cook up nicely add celery and then remaining veggie combination of carrots & cauliflower. Cook till tender.

Create a small open area in the center of the veggie mixture to scramble your eggs. Once cooked through combine with veggie conbination. Add 3 tbsp soy sauce to the veggies and let it saturated. Last step add in your 1 cup of peas gentely so they don’t get smooshed.