1. Prepare the Ingredients

• Cut the cauliflower into small, even florets for easy cooking.
• Chop the bell pepper and mince the garlic.
• Chop the green onions into small pieces for garnishing.
• Beat the eggs in a bowl until smooth and set aside.

2. Blanch the Cauliflower

• Bring a large pot of water to a boil and add a pinch of salt.
• Add the cauliflower florets to the boiling water and blanch for 2-3 minutes until just tender but still crisp.
• Drain the cauliflower and set it aside.

3. Heat the Oil

• In a large skillet or wok, heat a little vegetable oil over medium-high heat.
• Make sure the oil is hot before adding any ingredients to ensure even cooking.

4. Stir-Fry the Vegetables

• Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Be careful not to burn it.
• Toss in the chopped bell pepper and blanched cauliflower. Stir-fry for 3-5 minutes until the vegetables are tender and slightly browned.

5. Cook the Eggs

• Push the cauliflower and bell pepper to one side of the skillet to make space for the eggs.
• Pour the beaten eggs into the cleared space.
• Let the eggs cook undisturbed for a few seconds, then gently scramble them until just set.

6. Combine and Season

• Mix the scrambled eggs with the stir-fried vegetables until well combined.
• Add the chopped green onions and season with salt and black pepper to taste. Stir everything together until evenly coated.

7. Serve

• Transfer the stir-fry to a serving dish and enjoy it while hot.
• Pair it with rice, noodles, or a side of protein like grilled chicken or tofu for a complete meal.