Using a food processor, place the cauliflower chunks inside and pulse until it becomes a cous-cous like texture, (see photo above). Remove from food processor and set aside.
Heat your oil in a wok, or large sized pan or skillet, add in the minced garlic and ginger and stir-fry until fragrant, about 20 to 30 seconds. Add in the cauliflower, reserving one cup to add in later, and sauté. Drizzle on the sesame oil and continue mixing everything together. Pour in the whisked eggs and work quickly to mix together. Let cook for a few minutes.
Add the soy sauce and rice wine vinegar, mix together. Add the remaining cauliflower and diced scallions and mix together. Taste and adjust any ingredients as needed (you can add more soy sauce if needed).
Garnish with more diced scallions and roasted sesame seeds. Serve and enjoy!