1. Pulse the cauliflower in a food processor until the pieces were the size of rice and chopped the rest of the ingredients.
2. Tossed the diced bacon into a large cast iron skillet over medium heat and fried until the bits were crispy.
3. While the bacon is cooking, whisked the two eggs in a small bowl with some salt and pepper to taste. When the bacon was done, remove to a separate plate.
4. Pour the whisked eggs into the hot bacon grease and fried a thin egg omelet. Take the egg out of the pan, sliced it thinly, and set it aside.
5. Cranked up the heat on the cast iron skillet to medium-high heat and add chopped onions (along with a dash of salt and pepper). Once the onion softened, toss in the sliced mushrooms (along with yet another sprinkle of S&P) and stir-fried everything until the mushrooms were browned. 
6. Keep a large knob of ginger in the freezer. When frozen peel off the skin with my vegetable peeler, and micro plane it. It’s almost like making ginger-flavored shaved ice. 
7. After adding the ginger and stirring it around for 30 seconds, add in the cauliflower and even more salt and pepper.
8. Put a lid on the skillet and lowered the heat to low and cooked it covered for about 5 minutes. When the cauliflower was tender (but not too mushy), add the coconut aminos, the herbs, and the 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!

Notes