Lauren Conrad's Cauliflower Stir-Fry Bowls

Trim, then thinly slice scallions, separating greens and whites. Core and seed bell pepper, then cut into thin strips. Drain pineapple, reserving juice in a large bowl. Cut any large cauliflower florets into bite-size pieces. Roughly chop peanuts.

Transfer cauliflower to another large bowl. Sprinkle with a drizzle of olive oil, followed by half the cornstarch. Season with salt and pepper. Toss to coat and 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.

Add pineapple chunks and scallion whites to pan with bell pepper. Cook until everything begins to brown, about 2 minutes more. Remove from pan and set aside. In the meantime, add vinegar, soy sauce, stock concentrate, 1 tsp sugar, 2 TBSP water, and remaining ginger and cornstarch to bowl with pineapple juice, stirring until well combined.

Heat 1 TBSP oil in same large pan over medium-high heat. Add cauliflower and cook, tossing occasionally, until browned and nearly cooked through, 3-4 minutes. Drain oil, then pour sauce into pan and let simmer until it coats cauliflower in a thick glaze, 1-2 minutes. Remove from heat, then return bell pepper mixture to pan and toss to combine.