Start to cook the rice. When it is done, set it aside.
Thaw, rinse, and devein shrimp. Drain and set aside.
Chop the cauliflower into small florets. Place the cauliflower in a microwave-safe bowl with a small amount of water. Cook for a few minutes until slightly tender. Drain completely and set aside until ready to use.
Peel and chop the ginger, chop the peppers, green onion, and cilantro. Set aside until ready to use.
Heat a large skillet over medium to medium-high heat.
When the pan is hot, add the canola oil. Next, add the shrimp in a single layer. Sprinkle with a little bit of salt and pepper.
Spread the peppers and ginger over the top of the shrimp.
When the shrimp starts to turn pink, turn them over.
Place the cauliflower on top of the shrimp and sprinkle it with a little salt and pepper. Cook for about one minute.
Next, add the Thai chili sauce and soy sauce. Stir well. Cook for a minute or so or until the shrimp is done. The cauliflower should be soft but not mushy.
Add the green onions and cilantro. Stir.
Serve the Shrimp and Cauliflower Stir-Fry over rice and topped with the salted peanuts if desired.
Cook 1 cup of your favorite rice for this recipe. Top with roasted salted peanuts or cashews if desired.