Pulse cauliflower florets in a food processor until they are the consistency of rice (option to chop the florets with a knife until desired consistency of rice is reached- this will take longer, and will be messy).
Heat the olive oil in a large skillet over medium heat. Add the minced onion and garlic and cook, stirring constantly, until the onion starts to soften and the garlic is fragrant, about a minute.
Add the cauliflower, stir, and let it cook for about a minute. Add the tamari and chicken stock and cook, stirring occasionally, until the cauliflower is tender but still crunchy, about 6 minutes.
Fill a medium saucepan with a lid with at least 5 inches of water, and bring to a boil. When the water is boiling, reduce the heat to a simmer and add the eggs, one at a time, dropping them in carefully with a spoon so as not to crack the shells. Reduce the heat as low as it will go, cover, and cook for 10 minutes.
Meanwhile, fill a medium bowl with ice water. When eggs are cooked, use a spoon to transfer them, one at a time, into the ice water. Cool 3 minutes, then peel the eggs and slice into quarters.
Serve by pacing the cauliflower rice in a serving bowl and top with the remaining ingredients.