Using a cheese grater, grate the head of cauliflower into rice-sized pieces. If you're fancy and have the equipment, use a food processor works instead of the cheese grater. If you are as averse to doing the dishes as I am, you can grate the cauliflower right into a wok or large skillet after step two. But if you're the more civilized type and don't mind the extra clean up, using a large bowl may be preferable.

Heat one tbs of the coconut oil over medium heat in a large skillet, pan, or wok. Add the onion and half of the garlic and sauté until the onion is translucent. Add the grated cauliflower, salt, and black pepper and continue to cook, stirring often until the cauliflower reaches the desired texture (about five minutes).

Remove the cauliflower from the skillet and set aside.

Placing the wok back on the heat, add another tablespoon of coconut oil. Once the oil is melted and hot, add the remaining garlic, half of the ginger, and the red pepper flakes and sauté briefly.

Add the carrots, yellow squash, red bell pepper, and snow peas to the skillet. Stir fry until just tender crisp (still below your desired level of doneness). Remove vegetables from skillet and set aside.

Placing the skillet back on the heat, add the remaining coconut oil. Once the oil is heated, add the remaining ginger and the shrimp. Stir fry the shrimp until cooked. Add the vegetables back to the skillet and stir fry with the shrimp for a minute or two. Add one tablespoon of the coconut aminos and continue to stir fry.

Place as much of the cauliflower rice into the skillet as you would like with the meal. If you grated the entire head of cauliflower, it is likely that you will have plenty for leftovers. Reduce the heat and add the remaining coconut aminos.

Stir the mix together until all components are cooked to your desired taste and the coconut aminos has coated the mixture well. Remove from the wok and serve immediately.