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.
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.
Add the garlic and scallion to the pan, fry for a further 2 minutes, stirring to prevent it sticking.
Add the cauliflower rice with a tablespoon of water and allow to cook for 3–5 minutes until the rice is tender.
Turn the heat up and stirring continually, add the eggs and cook for 2–4 minutes, until set.
Drizzle with liquid aminos, and serve on its own or with avocado.