Add the 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 the rice is cooking, toss the 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 the remaining 1 Tablespoon oil in a large skillet and toast the peanuts about 1 minute until lightly brown. Remove them with a slotted spoon and place on a paper towel. Sprinkle them with remaining salt and pepper.
To the peanut pan, add your protein and cook for 3-6 minutes, until it's nearly cooked through. Add the peas, bell pepper, ginger and garlic to the pan. Cook over medium heat, stirring occasionally until tender 1-3 minutes. Add the chili sauce, soy sauce, and cauliflower and continue to cook until vegetables and protein are glazed, about 2 minutes. Check the temperature on your protein if needed and ensure that it's cooked through. Serve the stir-fry over rice garnished with the peanuts and cilantro.