CAULIFLOWER STIR-FRY W/ PEANUTS
Course: DinnerCuisine: AsianDifficulty: EZPZServings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
300
kcalThis is a super quick and tasty vegan recipe that is perfect for meatless monday. All of these ingredients can easily be found year round and taste quite exceptional with an EVOO from the Abingdon Olive Oil Company.
Ingredients
1 head of cauliflower cut into florets
3 tablespoons of AOOC EVOO like the Melgarejo Picual
Kosher salt and pepper
1 cup of jasmine rice
½ cup of sliced peanuts or roasted peanuts – salted
1 cup of snow peas – trimmed
½ yellow bell pepper – chopped
½ red bell pepper – chopped
2 tablespoons of fresh chopped ginger
3 scallions – chopped
1/3 cup of sweet Thai Chili Sauce
1 ½ teaspoons of low sodium soy sauce
¼ cup of chopped cilantro
Directions
- Preheat the broiler.
Cook the rice in 1 ½ cup water – set aside.
Meanwhile, toss the cauliflower with 2 tablespoons of EVOO and a generous pinch of salt and of pepper. Lay out the cauliflower on a baking sheet, broil – stirring occasionally, until lightly charred and tender, approx. 10 min. - Heat the remaining EVOO in a large nonstick skillet over high heat. Add the peanuts and cook, stirring, for about a minute. Set aside. Add the snow peas, bell peppers and ginger to the skillet. Cook, stirring occasionally, until crisp-tender, 1-2 minutes. Add scallions and cauliflower, toss. Add the chili sauce, soy sauce and continue to cook, stirring often, until the vegetables are glazed (about 2min). Fluff the rice with a fork; top each serving with the stir-fry, peanuts, and cilantro.