Cauliflower Fried "Rice" with Leftover Ham

Ingredients

• 10 oz leftover ham (diced)
• 1 medium head (about 24 oz cauliflower)
• 1 tbsp sesame oil
• 2 large eggs (beaten)
• cooking spray
• 1/2 small onion (diced fine)
• 1/2 cup frozen peas and carrots
• 2 garlic cloves (minced)
• 5 scallions (whites and greens separated, sliced on angle)
• 3 tbsp soy sauce (or more to taste (use Tamari for Gluten Free))

Instructions

1. Remove the core of the cauliflower and coarsely chop into florets, then place in small batches about 1/4 of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
2. Heat a large saute pan or nonstick wok over medium heat and spray with oil. Add the ham and cook until the edges are slightly browned and crips, 3 to 4 minutes. Set aside.
3. Spray again, add the eggs and cook, turning a few times until set; set aside.
4. Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft. Raise the heat to high.
5. Add the cauliflower to the saute pan, mix and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add soy sauce and egg and ham, cook 1 minute then remove from heat and mix in scallion greens.