Asian Pear Salad With Peanut-Lime Dressing

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.

Whisk peanut butter, oil, lime juice, honey, soy sauce, and vinegar in a large bowl until smooth. Season dressing with salt.

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.

Divide salad among plates or arrange on a platter and top with remaining peanuts.