Over medium-low heat, melt the butter with the olive oil in a frying pan.
Spread the bell pepper, carrot and celery on the bottom of the frying pan. Sprinkle with herb salt and pepper. Cook for a minute, stir occasionally, until softened. The process should take about five minutes.
Stir in the chopped cauliflower. Sprinkle in a little water. Season with more salt and pepper.
Cover the pan and let the cauliflower cook in the steam.
Toss in the baby tomatoes, quail eggs and half of the pistachio nuts. Continue cooking until the tomatoes and eggs are heated through.
Off the heat, taste and add more herb salt and pepper, if needed.
Serve the cauliflower fried rice topped with the remaining pistachio nuts and, optionally, some snipped cilantro.