Kung Pao Cauliflower

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3 tablespoons peanut oil

6 small dried hot chile peppers 

1 head cauliflower, cut into small florets 

1 zucchini, cut into small cubes 

1 red bell pepper, chopped 

1 green bell pepper, chopped 

6 scallions, sliced, whites and greens separated 

1/3 cup low-sodium soy sauce, plus more if needed

2 tablespoons rice wine vinegar 

1 tablespoon honey 

1 tablespoon chili paste, plus more if needed

1 tablespoon grated ginger 

1 teaspoon sesame oil 

3 cloves garlic, minced 

1 lime, zested and juiced 

1 1/2 tablespoons cornstarch 

1/2 cup shelled peanuts