Rinse and chop cauliflower into florets. Pulse in a food processor until rice-like.
Heat sesame oil in a large skillet or wok over medium heat.
Add garlic and ginger, sauté for 1 minute until fragrant.
Toss in bell peppers, stir-fry for 3–4 minutes until just tender.
Add vegan shrimp and cook for another 3–5 minutes.
Stir in cauliflower rice and soy sauce, mixing thoroughly.
Sauté everything together for 5–6 minutes, letting the flavors blend.
Top with green onions and chili flakes if desired.
Serve immediately while sizzling and gorgeous.
Smile like you didn’t just whip up a 25-minute miracle.