Cauliflower can be grated with a box grater or pulsed briefly in a food processor to achieve 5 cups of cauliflower ‘rice’.

In a large skillet heat 1 tsp oil over med-high heat. Pour in eggs and cook, stirring, until eggs are scrambled and lightly set. Transfer to medium bowl.

Add 1 Tbsp of oil to pan and add pineapple and bell pepper. Cook stirring, until pineapple is caramelized on the edges, about 3-5 minutes. Add green onion and garlic. Cook, stirring for about 30 seconds and then transfer to the bowl with the eggs.

Add the remaining 2 tsp of oil to the pan. Add cashews and cook, stirring constantly, about 30 seconds. Add cauliflower to pan and cook, stirring, until cauliflower is soft, about 2 minutes.

Pour contents of bowl into pan and stir to warm through. Add soy sauce, salt and pepper to taste, juice of one lime and sriracha (if using). Season with salt and pepper to taste. Transfer to plates and garnish with chopped parsley or cilantro.