Add rice to 1.5 cups of water in a medium sized saucepan, bring to a boil then cover and cook for 40-50 minutes until water is absorbed. When finished cooking, remove from heat, remain covered and let rest for at least 10 minutes. While rice is cooking, toss cauliflower in 2 Tablespoons grapeseed oil with 1/4 teaspoon salt and 1/4 teaspoon pepper in a large mixing bowl. Preheat the broiler, spread cauliflower on a rimmed baking sheet then broil on high for about 10 minutes, until cauliflower is soft and lightly charred. Set aside when finished broiling. Heat remaining 1 Tablespoon oil in a large skillet and toast peanuts about 1 minute until lightly toasted. Remove with a slotted spoon and place on a paper towel. Sprinkle with remaining salt and pepper. Add peas, bell pepper, ginger and garlic to the saucepan. Cook over medium heat, stirring occasionally until tender 1-3 minutes. Add chili sauce, soy sauce, and cauliflower and continue to cook until vegetables are glazed, about 2 minutes. Serve stir-fry over rice garnished with peanuts and cilantro.