Cut the cauliflower into florets and blitz in a blender to make cauliflower rice. You may need to do this in batches and use the pulse button to avoid over blending — you don’t want it to become too wet. If you have leftover cauliflower rice, you can skip this step.
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Heat a glug of oil in a heavy based pan, over a medium heat. Add the bacon, fry until crispy, golden and the fat has rendered out.
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Add the garlic and scallion to the pan, fry for a further 2 minutes, stirring to prevent it sticking.
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Add the cauliflower rice with a tablespoon of water and allow to cook for 3–5 minutes until the rice is tender.
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Turn the heat up and stirring continually, add the eggs and cook for 2–4 minutes, until set.
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Drizzle with liquid aminos, and serve on its own or with avocado.‍