Fried cauliflower "rice"

Ingredients:

• 1 medium head of cauliflower (about 800 g), cut into 2.5 cm florets. Trim the stems
• 1 tbsp + 2 tsp peanut butter + more as needed
• 2 large eggs, beaten
• 110 g fresh shiitake mushrooms, stems removed, caps cut into 0.5 cm strips.
• 6 green onions, thinly sliced, 1 tbsp onion, set aside
• 1/4 cup coarsely grated carrots (about 1 pc.)
• 1 large clove of garlic, minced
• 4 cm ginger root, peeled and finely chopped
• 2 tablespoons soy sauce
• 2 tsp. dark sesame oil
• 0.5 cup frozen green peas, thaw at room temperature and rinse

Preparation:

1. Preheat oven to 425°F (220°C). Pulse the cauliflower in 2 batches in a food processor until couscous-like, 10 to 12 seconds. Place the cauliflower on a foil-lined, lightly oiled baking sheet and roast, tossing halfway through, until the cauliflower begins to soften and is golden brown in spots, about 15 minutes. Let cool for 10 minutes, then transfer to a bowl.
2. In a seasoned wok or large nonstick skillet, heat 2 teaspoons of peanut oil over medium-high heat. Swirl the pan to coat it with oil. Pour in the eggs and swirl the pan until the eggs form a large, thin pancake. Lift the edge of the egg to allow the raw egg to flow to the center. Once the egg has set, remove it from the pan to a cutting board. Let it cool and cut into 1/2-inch pieces.
3. Meanwhile, wipe the skillet with paper towels and heat the remaining 1 tablespoon peanut oil over high heat. Add the mushrooms, green onions, and carrots and cook, stirring, for 1.5 minutes. Add the garlic and ginger and cook, stirring, for another minute. Add the soy sauce, sesame oil, cauliflower, and 1/2 teaspoon salt and cook, stirring frequently, for 2-3 minutes. Add the green peas and fried egg and cook, stirring, until heated through, 1-2 minutes. Sprinkle with the reserved green onions and serve immediately.