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Spicy Cauliflower Stir-fry with Shrimp and Peanuts

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Servings: 4
Author: Ginger Hultin

Ingredients

  • 1 cup brown rice
  • 1 head cauliflower (cut into bite-sized florets)
  • 3 Tablespoon grapeseed oil
  • 1/2 teaspoon sea salt (divided)
  • 1/2 teaspoon freshly ground black pepper (divided)
  • 1 cup snap peas (trimmed and cut in half)
  • 1 green bell pepper (chopped)
  • 2 Tablespoons fresh ginger (minced)
  • 1 clove garlic (minced)
  • 1/3 cup sweet Thai chili sauce
  • 2 teaspoons low-sodium soy sauce or tamari
  • 1/4 cup fresh cilantro (roughly chopped)

Instructions

  • 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.