Break the cauliflower into small florets. Pulse the cauliflower in a food processor until it turns into small rice-like pieces.
Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. When the pan is hot, add the onions and sauté until the onions are translucent, about 2 to 3 minutes. Add the carrots, peas, and red pepper and sauté for 2 minutes. Sprinkle a pinch of salt on the vegetables.Add the cauliflower rice and another pinch of salt and stir for 2 minutes.
Scramble the eggs and stir it in with the vegetables in the pan. Cook for 2 to 3 minutes. Stir in Chinese chives and chopped green onions. Season with coconut aminos, sesame oil, garlic, and five-spice powder. Add more salt if desired. Turn off the heat when the eggs have cooked through.
Chop a bit off the bottom stem of the baby bok choy. Some of the leaves will fall apart, leaving the bok choy heart intact.Rinse bok choy.
In another pan, heat 1 tablespoon of olive oil over medium-high heat. Add the bok choy and sauté for 30 seconds. Reduce the heat a little. Add 2 tablespoons of water to the pan and cover it for about a minute. The water helps prevent the greens from burning.
Remove the lid, and stir in the garlic and salt.When the greens have turned into a vibrant green color and the darker leaves have started to wilt, turn off the heat. This should be another 30 seconds to 1 minute. Serve cauliflower fried rice with baby bok choy.