Name: Cauliflower Stir-Fry with Toasted Peanuts
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 cup jasmine rice; 1 head cauliflower, cut into florets; 3 tablespoons vegetable oil; Kosher salt and freshly ground pepper; 1/4 cup salted roasted peanuts; 1 cup snow peas (about 4 ounces), trimmed; 1 yellow bell pepper, roughly chopped; 2 tablespoons chopped peeled fresh ginger; 3 scallions (white parts sliced, green parts cut into 2-inch pieces); 1/3 cup sweet Thai chili sauce; 1 1/2 teaspoons low-sodium soy sauce; 1/4 cup fresh cilantro

Directions

Watch how to make this recipe.

Preheat the broiler. Cook the rice as the label directs. Meanwhile, toss the cauliflower with 2 tablespoons vegetable oil and a generous pinch each of salt and pepper; spread on a rimmed baking sheet. Broil, stirring occasionally, until lightly charred and tender, about 10 minutes.
Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the peanuts and cook, stirring, until lightly toasted, about 1 minute. Remove to a small bowl with a slotted spoon and season with salt and pepper.
Add the snow peas, bell pepper and ginger to the skillet. Cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Add the scallions (white and green parts) and cauliflower; toss. Add the chili sauce and soy sauce and continue to cook, stirring often, until the vegetables are glazed, about 2 minutes.
Fluff the rice with a fork; top each serving with the stir-fry, toasted peanuts and cilantro.

Photograph by Ryan Dausch

Courtesy of Food Network Magazine

Cauliflower Stir-Fry with Toasted Peanuts

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