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

Instructions

1. 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.
2. 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.
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 (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; top each serving with the stir-fry, toasted peanuts and cilantro.
5. Photograph by Ryan Dausch