Cauliflower "Fried Rice"

Original Recipe HERE
My kids like Chinese food, so I thought something that tasted like it could be a winner.  They could've eaten this stuff for their entire dinner and had nothing else.  There wasn't a single scoop left in the pan...so much for seeing how leftovers would hold up.  My mom was here, and she asked several times after she left for the recipe.
This recipe is good because the vegetables can be increased or substituted without affecting the base.  The cauliflower didn't crisp up as much as I'd expected.  I'd followed the original recipe's instructions to cover the skillet, and I think that didn't let enough moisture escape.  Also, I'd decrease the amount of soy sauce a bit.
1 medium head (about 24 oz) cauliflower
1 Tablespoon sesame oil
2 egg whites
1 large egg
pinch of salt
1 Tablespoon olive oil
1/2 small onion, diced fine
1 cup frozen peas and carrots
2 garlic cloves, minced or pressed
5 scallions, diced (white parts only)
2 to 3 Tablespoons soy sauce

(1) Remove the core of the cauliflower; chop into coarse florets.  Rinse and allow to dry completely (I helped this along with a colander and dish towel).
(2) Place half the cauliflower in a food processor.  Pulse until small and has the texture of rice or couscous.
(3) Repeat with remaining cauliflower.
(4) Combine egg and egg whites in a small bowl.
(5) Heat a large skillet over medium heat.  Add olive oil.
(6) Add eggs to skillet.  Cook, turning several times, until done.  Remove eggs; set aside.
(7) Add sesame oil to skillet.  Saute onions, scallions, peas, carrots, and garlic 3-4 minutes or until soft.
(8) Add cauliflower and soy sauce to skillet.  Cook 5-6 minutes, stirring frequently, until cauliflower is slightly crispy but still tender.
(9) Add egg to skillet.  Stir until all ingredients are heated through and evenly combined.
Kid Participation: None.

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