Start by removing the leaves and stem from the cauliflower. Cut it into chunks and pulse it in a food processor until it resembles rice. Alternatively, you can grate it using a box grater.

Heat oil in a large skillet or wok over medium heat.

Add the onion and garlic, sautéing until the onion is translucent.

Stir in the mixed vegetables and cook for a few minutes until they start to soften.

Push the veggies to one side of the skillet and pour the beaten eggs (if using) into the other side. Scramble them until fully cooked and then mix them with the vegetables.

Add the cauliflower rice to the skillet, stirring to combine everything. Pour in the soy sauce and sesame oil, mixing well.

Season with salt and pepper to taste. Cook for another 5-7 minutes, stirring occasionally until the cauliflower is tender but not mushy.

Remove from heat, garnish with green onions, and serve warm.