Grate cauliflower florets on a box grater or add cauliflower florets to food processor and pulse until the cauliflower resembles small rice or couscous. You may have to process it in batches.
In a small bowl, whisk together all ingredients for the stir fry sauce. Set aside.
In a large skillet, heat oil over medium-high heat. Add riced cauliflower and garlic. Cook, stirring often for 3-4 minutes.
Add onion and sauté 3 minutes, until soft and translucent.
Add carrots and peas and continue to sauté for about 5 minutes until vegetables have softened but are still slightly crisp.
Add stir fry sauce and allow to reduce slightly, about 2 minutes.
Swap lemon or lime juice for vinegar; add cumin, dried oregano and/or ground coriander; use different colors of bell pepper or other mild chiles or hotter chiles like jalapeño; add fresh or frozen corn kernels; add sliced green onion; add chopped cilantro, parsley or basil.
TOOLS AND EQUIPMENT
Measuring spoons and cups, whisk or fork, knife, cutting board, mixing bowl, mixing spoon or spatula, can opener.