Break cauliflower into bite-sized florets. In a large skillet or wok, heat oil over high heat for 1 minute.
Add onion and cook over high heat, stirring constantly. Add pepper and fish sauce and mix well. Cover and cook another 2 minutes, or until cauliflower is tender but not mushy.
Add scallions and stir. Serve hot with rice.
Originally Submitted
6/1/2011
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