To make your cauliflower rice, break your cauliflower into florets and using a veggie bullet, or food processor, shred to a rice consistency, using the shredder attachment. Set aside.
Add all the peanut sauce ingredients in a small bowl and mix until well combined, set aside.
In a large skillet or wok, sauté the onion, carrots and peppers with two tablespoons of water, until softened, approx 5 minutes. Then add the cauliflower rice, chickpeas and snow peas and sauté an additional 3-4 minutes, until slightly reduced without over cooking.
Turn off the heat, add the cilantro and peanut sauce and mix well. Serve sprinkled with sesame seeds and extra cilantro, if desired.
Do not over process the cauliflower. If you don't have a shredder attachment and must use the s-blade on your food processor, work in small batches. Pulse 4-5 times and then check on it, and pulse more if needed.If your cauliflower rice feels wet, squeeze out the moisture with a clean, dry dish cloth or paper towels, before cooking.Do not over cook the veggies. Stir fried vegetables shouldn't be too soft, and definitely not mushy. So make sure to watch carefully, and remove from the heat once ready.For soy free, sub the soy sauce or Tamari for coconut aminos, or skip it and add salt, to taste.For peanut free, you may sub for almond butter, pecan butter, cashew butter, or any of your favourite nut butters.If you need it completely nut free, use soy butter (if you can do soy), sun butter (made from sunflower seeds), or tahini (made from sesame seeds), with slightly different results.I find this dish only mildly spicy. But if you have low spice tolerance, start with just a half teaspoon of hot sauce and add more, until just right for you.Leftover Asian cauliflower rice keeps refrigerated in a sealed container for 3-4 days.