Cauliflower Fried Rice

Directions

1. Using the largest shredding disk of your food processor, feed the florets through the tube until all the florets have been shredded. It’s okay if there are little shreds of cauliflower. Set aside.
2. Heat a large wok on high heat. Swirl in oil, add beaten eggs and stir fry until egg has set but still very wet, about a couple of minutes. Remove from wok and set aside. Don’t worry, this all goes back into the wok for final stir frying.
3. Add sausage to wok and stir fry on high until sausage begins to brown a bit on the edges and has cooked through, about 2 minutes. Remove from wok and set aside. If a lot of fat has rendered out of the sausage, dump out the excess fat leaving about a tablespoon of fat in the wok. This will help flavor the dish. Or if you prefer, you can dump out all the sausage rendered fat and add another tablespoon of cooking oil in its place.
4. Add minced garlic and stir fry for 30 seconds. Add shredded cauliflower and salt, stir fry for a minute. Turn the heat down to medium-high, add soy sauce and fish sauce, stir fry for another 2 minutes. Add the scrambled eggs back in, breaking it up into small pieces with the spatula. Add the scallions and cooked sausage, stir fry for another minute or two to combine everything together. Give it a little taste to check seasoning. Add a bit more salt if needed. Serve hot.