Sweet and Sour Cauliflower Stir-Fry with Pineapple and Peanuts

This vibrant cauliflower stir-fry brings together tender florets, sweet pineapple, crunchy bell peppers and roasted peanuts in a glossy sweet and sour sauce. It’s a quick, satisfying meal that’s perfect for busy weeknights.

Served over fluffy jasmine rice, each bite offers a balance of savory, tangy and slightly sweet flavors. The sauce coats every piece beautifully, making this dish a crowd-pleaser.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince ginger until you have 2 tablespoons. In a small pot, melt 1 tablespoon butter over medium-high heat. Add half the minced ginger and cook until fragrant, 1-2 minutes. Add ¾ cup water, rice and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer until tender, about 15 minutes. Keep covered off heat until ready to serve.
2. Trim and thinly slice scallions, separating greens and whites. Core and seed bell pepper, then cut into thin strips. Drain pineapple, reserving the juice in a large bowl. Cut any large cauliflower florets into bite-size pieces. Roughly chop peanuts.
3. Transfer cauliflower to another large bowl. Drizzle with olive oil, then sprinkle with half the cornstarch. Season with salt and pepper and toss to coat. Set aside. Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and cook, tossing, until tender, 5-6 minutes. Season with salt and pepper.
4. Add pineapple chunks and scallion whites to the pan with bell pepper. Cook until everything begins to brown, about 2 minutes more. Remove from pan and set aside. Meanwhile, in the bowl with reserved pineapple juice, add vinegar, soy sauce, stock concentrate, 1 teaspoon sugar, 2 tablespoons water and the remaining ginger and cornstarch. Stir until well combined.
5. Heat 1 tablespoon vegetable oil in the same large pan over medium-high heat. Add cauliflower and cook, tossing occasionally, until browned and nearly cooked through, 3-4 minutes. Drain excess oil, then pour the sauce into the pan. Let simmer until the sauce coats the cauliflower in a thick glaze, 1-2 minutes. Remove from heat, then return the bell pepper mixture to the pan and toss to combine.
6. Divide rice between plates, then top with the stir-fry. Garnish with scallion greens and chopped peanuts.

Recipe Tips

FAQ

Can I use frozen cauliflower instead of fresh?

Yes, but thaw and pat dry thoroughly before cooking to avoid excess moisture.

Is there a substitute for jasmine rice?

You can use white rice, brown rice or even cauliflower rice for a low-carb option.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.