• 1/2 large head cauliflower
  • 2 tbsp. vegetable oil
  • 1 orange pepper, cut into thin 1/2″ pieces
  • 1 scallion, thinly sliced
  • 1 2″ piece ginger, cut into thin matchsticks
  • 2 tbsp. low-sodium soy sauce
  • 2 tsp. chili garlic paste
  • 2 tsp. honey
  • 4 large eggs
  • 1 c. frozen peas, thawed
  • 1 c. frozen edamame, thawed
  • Lime wedges, for serving


  1. Cut the cauliflower into florets, discarding the tough inner core and leaves. Working in batches, transfer the cauliflower to a food processor. Pulse until the cauliflower resembles rice, about 15 seconds (be careful not to over-process or cauliflower will get mushy). Set aside, then repeat with the remaining cauliflower (you should have about 4 cups of cauliflower).
  2. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the pepper, the white parts of the scallion, and the ginger; cook, stirring, 2 minutes. Add the cauliflower, toss to combine, and cook, covered, stirring once, for 5 minutes.
  3. Meanwhile, in a small bowl, whisk together the soy sauce, chili garlic paste, and honey. In a separate small bowl, lightly beat the eggs. Push the cauliflower mixture to one side of the skillet, add the remaining 1 tablespoon oil, then the eggs, scrambling until cooked, 2 minutes.
  4. Remove skillet from heat and fold in the eggs, sauce, peas, and edamame. Serve with thinly sliced scallion greens and lime wedges.


Total time: Only 20 minutes!

Yields: 4 Servings

Author: Women’s Day Kitchen

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