To make the cauliflower rice, break your cauliflower into florets and using a veggie bullet, or food processor, shred to a rice consistency. If using a food processor, work in batches so that you do not over process the cauliflower.
In a small bowl, combine all the peanut sauce ingredients and mix until well incorporated and set aside.
In a large skillet or wok, sauté the onion, carrots and peppers with a tablespoon or two of water, until softened. Approx 5 minutes. Then add the cauliflower rice, chickpeas, snow peas, salt and pepper, to taste, and sauté an additional 3-5 minutes, until slightly reduced, but do not over cook. The veggies taste best when still tender.
Turn off the heat, and stir in the cilantro and peanut sauce. Mix well and serve sprinkled with sesame seeds, if using.
You don't want to pureé the cauliflower so process in smaller batches to prevent over processing. Transfer each batch to a bowl while you process the next batch of florets.