1 small head cauliflower, separated in florets
2 large eggs
1-inch piece ginger, peeled and grated with a microplane
1 small yellow onion, minced
4 ounces sliced mushrooms
1/4 to 1/2 cup Kalua pork (or substitute 3 strips bacon, fried and crumbled, or any other leftover meat)
2 scallions, thinly sliced
2 tablespoons chopped cilantro leaves
2 tablespoons chopped basil
1 tablespoon chopped mint
1 to 2 tablespoons coconut aminos
Freshly ground black pepper
Splash of coconut vinegar (optional)
Splash of fish sauce (not optional)
First, pulse the cauliflower in a food processor until the pieces are the size of rice and chop the rest of the ingredients. Whisk the two eggs in a small bowl with some salt and pepper to taste.
Warm a little bacon grease or other cooking fat in a large cast iron skillet over medium heat. Pour the whisked eggs into the hot pan and fry a thin egg omelet. Take the egg out of the pan, slice it thinly, and set it aside.
I always keep a large knob of ginger on hand in my freezer. It keeps really well. When I need to use it, I take it out of the freezer, peel off the skin with my vegetable peeler, and microplane it. It’s almost like making ginger-flavored shaved ice.
Crank up the heat under your cast iron skillet to medium-high and add the chopped onions (along with a dash of salt and pepper). Once the onion softens, toss in the sliced mushrooms and Kalua pork (along with yet another sprinkle of salt and pepper), and stir-fry everything until the mushrooms are browned.
Add the ginger and stir it around for 30 seconds, then throw in the cauliflower and even more salt and pepper. Put a lid on the skillet and lower the heat to low and cook covered for about 5 minutes. When the cauliflower is tender (but not too mushy), add the coconut aminos, herbs, and sliced egg omelet. You can also add a little coconut vinegar to add a tiny bit of tang to the dish. And splash on some fish sauce for good measure.