Mince cauliflower into very small crumbled pieces resembling the size of rice or larger because the cauliflower will shrink as it cools. You can use a food processor to get this texture, but be careful to not process the cauliflower too much or it will become mushy. We prefer to hand mince everything to get the small texture so it still remains firm when cooled.
Heat large skillet on medium high heat. Add the 1 T of MCT oil, then the onion and garlic. Cook until soft and translucent. Add cauliflower and saute until tender, but not mushy soft. Add the peas and orange peppers, stir until combined. Add the beaten egg, tamari, MCT oil and black pepper. Stir until the egg coats all the cauliflower and becomes cooked. Top with some chopped green onion, stir until everything is combined. Serve warm.