Chopped green onion, cilantro, crushed peanuts (optional)
Instructions
Whisk the peanut butter, garlic, ginger, soy sauce, vinegar, sriracha, sugar, and 1 tablespoon each plain sesame and toasted sesame oil until combined. If the sauce is too thick, add hot water - 1 tablespoon at a time. (You can make the sauce while the cauliflower cooks.)
Preheat a large, non-stick sauté pan on medium-high heat. Add the remaining 1 tablespoon of plain sesame oil and swirl to coat the pan. Add the cauliflower (in batches if needed). Cook 5 -7 minutes allowing the florets to brown slightly. Reduce heat to medium. Add red pepper slices. Cook just until tender, about 3 minutes.
Add peanut sauce (reserving a ¼ cup for extra dipping). Stir until heated through and the vegetables are well coated.
Remove pan from the heat. Sprinkle with chopped peanuts and optional garnishes. Serve warm.
Notes
TIPS:
Use natural peanut butter in this recipe - not one with sugar or hydrogenated oils added. Most natural peanut butter ingredient labels simply contain peanuts and salt and can be a little runny at room temperature.
Cut or break the cauliflower florets into the same sized pieces to ensure even cooking. Also, make them bite-sized for ease of eating.
Serve this recipe with noodles or rice and add some tofu or other protein for a more filling meal.