Cut the cauliflower into small pieces and throw away the core. Pulse the pieces in a food processor 3 to 4 times until they are about the size of rice.
Cook the ground beef in a large pan over medium high heat for about 7 minutes until browned and no pink remains. Stir in pepper and 1 teaspoon of salt. Move to a clean plate and keep warm.
In a large nonstick pan, add 1/2 teaspoon canola oil. Cook the eggs over medium high heat, stirring the whole time, for 1 to 2 minutes. Stir in the remaining salt and set aside with the beef.
Using the same pan, wipe it out if needed. Heat the remaining 2 teaspoons canola oil over medium high heat. Add the cauliflower and cook for 4 minutes, stirring often. Add garlic, ginger, and the white parts of the green onions and cook 2 more minutes while stirring. Add frozen vegetables, sesame oil, and soy sauce and cook for another 2 minutes, stirring.
Mix the beef and eggs into the cauliflower mixture. Top with the green parts of the green onions and serve.
