Prepare rice according to package directions.
Meanwhile, in a small bowl, whisk together soy sauce and yuzu juice. In medium bowl, toss cauliflower florets with half of the yuzu mixture. Sprinkle cornstarch over top; toss well. Let stand for 10 mins.
Whisk together remaining yuzu mixture, honey and water; set aside.
Heat sesame oil in large wok or skillet set over medium-high heat; cook cauliflower, stirring, for 2 to 3 mins or starting to brown. Stir in chili peppers, two-thirds of the green onions, garlic, ginger and peppercorns; cook, stirring, for 3 to 4 mins or until cauliflower is tender-crisp. Stir in reserved yuzu-honey mixture; bring to boil. Cook for 2 to 3 mins or until cauliflower is tender and sauce is thickened.
Serve cauliflower over rice; garnish with peanuts and remaining green onions.
For dried chilies, use chiles de árbol, Japones or Thai bird’s- eye chilies.