Stir-fry - fried cauliflower with roasted peanuts

Ingredients:

• 1 cup jasmine rice
• 1 head of cauliflower, separated into florets
• 3 tablespoons of sunflower oil
• Salt and freshly ground black pepper
• 1/4 cup salted roasted peanuts
• 1 cup green peas (about 100 g), peeled
• 1 coarsely chopped yellow pepper
• 2 tablespoons finely chopped fresh ginger
• 3 green onions (cut the white part into slices, the green part into 5 cm pieces.)
• 1/3 cup Thai sweet chili sauce
• 1.5 tsp soy sauce
• 1/4 cup fresh parsley

Preparation:

1. Preheat a roasting pan. Cook the rice according to package directions. Meanwhile, toss the cauliflower with 2 tablespoons of sunflower oil and a generous pinch of salt and pepper; place on a rimmed baking sheet. Cook, turning occasionally, for about 10 minutes, until tender.
2. Heat the remaining tablespoon of sunflower oil in a large skillet over high heat. Lightly toast the peanuts for about a minute. Transfer to a small bowl and season with salt and pepper.
   
   Add the peas, pepper, and ginger to the pan. Lightly fry, stirring occasionally, for 1-2 minutes. Add the onion (both white and green parts) and cauliflower; stir. Pour in the chili sauce and soy sauce and cook, stirring constantly, for another 2 minutes.
   
   Fluff the rice with a fork; top each serving of rice with the fried cauliflower, roasted peanuts and garnish with parsley.