Cauliflower Stir-Fry With Toasted Peanuts

Cauliflower Stir-Fry With Toasted Peanuts

Food Network Magazine

1            cup jasmine rice

1            head cauliflower, cut into florets

3            tablespoons vegetable oil

Salt and pepper

1/4         cup salted roasted peanuts  (I used almonds)

1            cup snow peas, trimmed (I used Edamame)

1            yellow bell pepper, roughly chopped

2            tablespoons chopped peeled fresh ginger

2            scallions (white parts sliced, green parts cut into 2-inch pieces)

1/3         cup sweet Thai chili sauce

1 & 1/2            teaspoon low-sodium soy sauce

1/4         cup fresh cilantro

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 and a slotted spoon and season with salt and pepper.

Add the snow peas (or Edamame), bell pepper and ginger to the skillet.  Cook, stirring occasionally, until crisp-tender, 1-2 minutes. Add the scallions (white and green parts) and cauliflower; toss.  Add the chili sauce and soy cause 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.