Heat a large skillet over medium, then add the oil and swirl to coat the surface. Add the riced cauliflower and a pinch of salt. Sauté the cauliflower over medium for about 5 minutes, or until it reaches your desired level of tenderness. Transfer the cauliflower to a bowl and allow it to cool as you prepare the rest of the ingredients (I placed mine in the refrigerator for faster cooling).
Squeeze 2 Tbsp juice from the lime into a small bowl. Add the grated ginger, soy sauce, and chili garlic sauce. Stir to combine.
Finely dice the red bell pepper and red onion. Pull the cilantro leaves from the stems and roughly chop them. Roughly chop the peanuts.
Add the bell pepper, onion, cilantro, and peanuts to the bowl with the cooled cauliflower. Pour the dressing over top, then toss to combine the ingredients. Serve immediately or refrigerate until ready to eat.
*You can use raw, dry roasted, salted, or unsalted peanuts.