In a food processor, add the cauliflower florets, salt, pepper and garlic powder. Pulse until the texture is coarse resembling rice, about 20 or 30 seconds.
To make the sauce- in a small bowl, combine all sauce ingredients and stir with a whisk.
In a large saucepan or wok, heat 2 teaspoons of sesame oil over medium heat. Add the broccoli and shredded carrots and cook for 4-5 minutes, stirring occasionally, until the broccoli is soft.
Add the edamame and green onions and cook for 3-4 minutes, stirring occasionally, until heated through. Remove veggies from the skillet and set aside.
Add the cauliflower to the skillet and cook for 4-5 minutes, until cauliflower is soft. Remove from heat and add the veggies and sauce; stir. Stir and serve.
Store in an airtight container in the fridge. This dish is best served immediately but will keep in the fridge for up 2-3 days.