Heat large non-stick pan to medium heat. Do not add oil or butter until after cauliflower has cooked.
Using food processor, chop cauliflower into small, rice size pieces. Use the pulse function and only pulse a few times to get rice consistency. Do NOT just start the chopping and leave it. You will not get a good consistency this way.
Add the chopped cauliflower to the hot pan. Spread evenly and allow to cook at medium heat for 15 minutes. Turn up heat to medium-high for an additional 5 minutes to allow some browning of the rice.
Add grass-fed butter while at med-high heat. Stir mixture quickly allowing butter to coat all cauliflower rice while it melts.
Scramble eggs in a bowl. While still on med-high heat, add the egg mixture to the rice. Quickly and consistently stir and scramble rice/egg mixture until egg fully cooks.
Heat on med-high until eggs are fully cooked and mixture looks not mushy.
Turn down heat to medium. Add onion powder, salt and soy sauce, sprinkle around and stir vigorously to mix soy sauce uniformly into rice.
Allow to continue cooking at medium heat until rice is crispy enough for you, about 5-10 minutes.