Cauliflower Stir-Fry w/ Peanuts

Ingredients
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.

Directions
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.
Older Post
Newer Post
Close (esc)

Online orders not available

Currently, we are not able to fulfill online orders but please visit us at our Brantford location or at the Wincey Mills in Paris. You can also sign up for our newsletter and we'll notify when the online store is available!

Locations

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now