Step 1

Whisk the peanut butter, garlic, ginger, soy sauce, vinegar, sriracha, sugar, and 2 tablespoons 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.)

Step 2

Preheat a large, non-stick sauté pan on medium-high heat. Add 1 tablespoon 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.

Step 3

Add peanut sauce (reserving a ¼ cup for extra dipping). Stir until heated through and the vegetables are well coated.

Step 4

Remove pan from the heat. Sprinkle with chopped peanuts and optional garnishes. Serve warm.