Recipe from Veronica Foods
1 head of cauliflower cut into florets
3 tablespoons of Melgarejo Picual EVOO
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
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.