Cauliflower Stir-Fry w/ Peanuts

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.
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shipping notes

Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


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