Chop the bacon into little pieces and fry in a cast iron skillet until crispy. Set the bacon aside. Drain the bacon grease and reserve about half of it in the skillet. Store the other half of the bacon grease in a jar for later.
Add the cauliflower to the cast iron skillet and saute in the bacon grease until tender. (about 3-5 minutes)
Whisk a dash of coconut aminos and the egg together in a separate bowl. make a well in the center of the cauliflower and drop the scrambled egg in the well. Cook the egg until it sets. scrape the egg up and stir it into the cauliflower mixture.
Add onions, bacon and other seasonings and sauces. Cook for another 1-2 minutes. Serve hot. This dish goes well with my Chinese Ketchup Chicken.
This recipe was made with love by Becky Craigo - www.omgketoyum.com