Remove the cauliflower core and then cut into florets. Place half the cauliflower in a food processor, and pulse until the cauliflower is small and resembles couscous. Repeat for the other half being careful not to over-process so it doesn't turn mushy.
Heat the sesame oil in a large wok or skillet over medium high heat. Place the onions, carrots and peas in the work and cook until they soften, about 5 minutes.
Move the vegetables to one side of the wok and pour the whisked eggs on the other half of the wok. Scramble the eggs until they are set, then combine them with the vegetables.
Add the riced cauliflower on top of the vegetables, season with salt, pepper, garlic powder and soy sauce and continue to cook over medium high heat, stirring frequently, until the cauliflower is lightly browned and softens, about 5 more minutes.
Sprinkle with fresh sliced scallions and serve.