Cut or break the cauliflower into florets and discard the tough inner core.
Work in batches and pulse the cauliflower in a food processor until it breaks down into rice-sized pieces.
Melt the coconut oil in a wok.
Add ginger and sauté until fragrant.
Add the cauliflower rice and mixed vegetables to the pan, mixing thoroughly.
Cook until the cauliflower is tender.