Remove the core and let the cauliflower dry completely.

Coarsely chop into florets, then place half 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.

Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.

Heat a large saute pan or wok over medium heat and spray with oil.

Add the eggs and cook, turning a few times until set; set aside.

Add the sesame oil and saute onions, scallion whites, peas & carrots, and garlic for about 3 to 4 minutes, or until soft. Raise the heat to medium-high.

Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover, and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside, but tender on the inside.

Add the egg, then remove from heat and mix in scallion greens.