Cauliflower Stir-Fry with Toasted Peanuts
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 390
- Total Fat
- 16 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 528 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 4 grams
- Protein
- 9 grams
- Sugar
- 8 grams
- Total: 30 min
- Active: 30 min
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
- 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.