Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the cauliflower florets for about 5 minutes, until tender but still firm. Drain and set aside.

In a large pan, heat the vegetable oil over medium heat. Sauté the diced onion for 2 minutes until it starts to soften. Add the diced carrot and continue cooking for another 2 minutes. Then, add the chopped garlic and diced bell pepper, sautéing for an additional 2 minutes until all the vegetables are tender.

Gently add the drained cauliflower to the pan and mix well with the sautéed vegetables.

In a separate bowl, whisk together the eggs, sour cream, grated cheese, salt, black pepper, paprika, and oregano until well combined.

Pour this egg mixture over the cooked vegetables in the pan. Stir gently for 2-3 minutes, allowing the eggs to set and coat the veggies evenly.

For the mustard sauce, mix together the 3 tablespoons of sour cream, mustard, and crushed garlic. Add the diced tomato and season with salt and pepper to taste.

Serve the cauliflower and scrambled eggs hot, drizzled with the mustard sauce on top or on the side. Garnish with chopped green onions for an extra pop of color and flavor.