Cauliflower Fried Rice

This Chinese-style cauliflower fried rice is a healthy, low-carb dish that’s hearty enough to serve as a main course. ➡️INGREDIENTS Vegetable oil 2 large eggs, beaten Salt 1 cup chopped scallions, light and green parts separated (you'll need 5-6 scallions) 3 garlic cloves, minced 1 tablespoon finely chopped fresh ginger, from a 1-inch knob (see note) One 2-lb head cauliflower (or 2 pounds "ready to cook" cauliflower rice), thawed if frozen 4-5 tablespoons soy sauce (use gluten-free if needed) ¼ teaspoon crushed red pepper flakes 1 teaspoon sugar 1 cup frozen peas and carrots 1 teaspoon rice vinegar 1 teaspoon Asian/toasted sesame oil ¼ cup chopped cashews or peanuts (optional) ➡️INSTRUCTIONS Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of a box or hand-held grater. Set aside. (Skip this step if using "ready to cook" cauliflower rice.) 2-Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.