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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Cauliflower Stir Fry with Toasted Peanuts Recipe

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This recipe for Cauliflower Stir Fry with Toasted Peanuts is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c jasmine rice
1 head cauliflower, cut into florets
3 T vegetable oil
Kosher salt and freshly ground pepper
1/4 c salted roasted peanuts
1 c snow peas (about 4 oz) trimmed
1 yellow bell pepper, roughly chopped
2 T chopped fresh ginger
3 scallions (white parts sliced, green parts cut into 2 inch pieces
1/3 c Thai sweet chili sauce
1 1/2 tsp low sodium soy sauce
1/4 c chopped fresh cilantro
Directions:
Directions:
Preheat the broiler.
1. Cook the rice as the label directs. Meanwhile, toss the cauliflower with 2 T 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.
2. Heat the remaining 1 T vegetable oil in a large non-stick 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.
3. Add the snow peas, bell pepper, and ginger to the skillet. Cook stirring occasionally, until crisp tender, 1 to 2 minutes. Add the scallions (both 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.
4. Fluff the rice with a fork. Serve the stir fry with the rice and top with toasted peanuts and cilantro.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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