1 head of cauliflower, cut into florets (about 3 to 4 cups)
olive oil spray
sea salt
freshly cracked black pepper
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
2 tablespoons sherry vinegar
1 tablespoon toasted sesame oil
2 teaspoons brown sugar
2 teaspoons cornstarch
2 garlic cloves, minced
2 teaspoons freshly grated ginger
1 handful of chiles de arbol
⅓ cup peanuts, chopped
4 green onions, thinly sliced
jasmine rice, for serving