INGREDIENTS

PEANUTS

• 1 Tbsp. unsalted butter
• 2 Tbsp. fresh orange juice
• 1 tsp. five-spice powder
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• ½ tsp. sugar
• ½ cup unsalted dry-roasted peanuts

DRESSING AND ASSEMBLY

• ½ cup creamy peanut butter
• ½ cup grapeseed oil or vegetable oil
• ⅓ cup fresh lime juice (about 3 limes)
• 2 Tbsp. honey
• 1 Tbsp. plus 1 tsp. soy sauce
• 1 Tbsp. unseasoned rice vinegar
• Kosher salt
• 1 large head of cauliflower (about 2½ lb.)
• 1 large Asian pear, thinly sliced
• 2 cups arugula
• 1 cup (packed) cilantro leaves with tender stems

DIRECTIONS
PEANUTS
Step 1
Melt butter with orange juice, five-spice powder, salt, and sugar in a medium skillet over medium heat. Add peanuts and cook, stirring, until peanuts darken and orange juice mixture reduces to a glaze, 5–7 minutes. Scrape peanuts onto a plate; let cool.
Do Ahead: Peanuts can be prepared 3 days ahead. Let cool; store airtight at room temperature.
DRESSING AND ASSEMBLY
Step 2
Whisk peanut butter, oil, lime juice, honey, soy sauce, and vinegar in a large bowl until smooth. Season dressing with salt.
Step 3
Cut cauliflower into quarters through stem; trim core. Thinly slice on a mandoline or with a sharp knife; coarsely chop any stray florets. Add cauliflower, Asian pear, arugula, cilantro, and half of peanuts to dressing and toss to coat.
Step 4
Divide salad among plates or arrange on a platter and top with remaining peanuts.