Cut the cauliflower into medium florets, about 2 1/2 inches each. Working in batches, pulse in a food processor until the cauliflower resembles couscous. Set aside.
Heat a large, high-sided 12-inch nonstick skillet over medium-high heat. Add 2 tablespoons of the ghee and let melt. Add the sausages and cook, breaking them up into small pieces with a wooden spoon or silicone spatula, until golden brown and most of the liquid has evaporated, about 10 minutes.
Reduce the heat to medium to medium-low and add the 5 sliced scallions and the bell peppers. Cook, stirring, until the vegetables have softened slightly, 3 to 4 minutes. Push the ingredients to the sides of the skillet to make a well in the center. Melt the remaining 1 tablespoon ghee in the well. Add the eggs to the well, season with salt and pepper, and cook, stirring to break them up into small pieces. Fold the scrambled eggs into the other ingredients in the skillet.
Add the cauliflower, tamari, the 2 tablespoons sesame seeds and the garlic powder to the skillet. Cook, stirring occasionally, until the cauliflower softens slightly, 3 to 4 minutes. Taste and add salt or pepper, if needed.
Lastly, stir in the peas and carrots and cook to heat them through, about 1 minute.
Divide the cauliflower fried rice among shallow bowls. Sprinkle with scallions, sesame seeds and black pepper. Pass Sriracha at the table.