To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 1-2 minutes; set aside.
In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, asparagus and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in cauliflower and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
Serve right away or portion out and refrigerate for later. Enjoy!