Cut the cauliflower into florets and discard the tough inner core.
In a food processor place the florets and process until the cauliflower starts to look like rice-sized pieces. This will usually yield anywhere from 5-7 cups.
Place the cauliflower pieces onto a clean towel. With the pieces in the towel wring the towel until some of the moisture comes through (this step is optional)
In a wok or medium pan over medium heat, add the sesame oil. Then add the ginger and garlic and stir for about a minute until lightly brown.
Add the carrots and saute until tender, should take about 2 minutes. Then add the cauliflower rice into the pan and mix well for about 5 minutes. Add the peas and continue to saute for another 3 minutes.
Add the green onions, nuts and coconut aminos and mix until well combined. Turn off heat and garnish with sesame seeds.
Recipe by True Forage at https://trueforage.com/purple-cauliflower-fried-rice/