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Teriyaki Caulilini™ with Sriracha Peanuts

Prep Time
15 minutes
Total Time
1 hour
Skill Level


  • ½ cup soy sauce
  • ½ cup rice wine vinegar
  • ¼ cup Sambal chili paste
  • 1 (6 ounce) can pineapple juice
  • ½ cup honey
  • 1 pound Mann’s Caulilini™ SweetStem Cauliflower
  • ½ cup chopped roasted peanuts
  • ½ tablespoon Sriracha
  • Sesame oil, for cooking

The Method

In a 2 quart sauce pan, bring the soy sauce, vinegar, sambal, pineapple juice, and honey to a simmer and let reduce by two-thirds.

While sauce is reducing, bring 4-6 cups of water to a boil in a large pot. Blanch the Caulilini™ for 4-6 minutes, or until tender. Once tender, remove from water and set aside.

Heat a small sauté pan over medium heat. Add in the peanuts and toast them, about a minute. Once the peanuts are toasted, add in the Sriracha and stir until all of the peanuts are coated. Remove the peanuts from the skillet and set aside.

Heat a medium sauté pan over medium high heat, add some sesame oil. When the pan is hot, add in the Caulilini. Let the Caulilinisear to a golden brown, and then add some of the reduced sauce. Make sure to coat the Caulilini well. Once coated, remove from pan and place on serving dish. Drizzle some of the remaining sauce over the Caulilini, and then garnish with the Sriracha peanuts.

Nutrition Facts
Serving Size: 249g | Servings: 6
Amount Per Serving
Calories 180 ׀ Total Fat 9g (sat 1.5g trans 0g) ׀ Cholesterol 0mg ׀ Sodium 1380mg ׀ Total Carbohydrate 17g ׀ Dietary Fiber 5g ׀ Sugars 9g (Includes 0g Added Sugars) | Protein 6g׀ Vitamin D 0%׀ Calcium 4%׀ Iron 10%׀ Potassium 10%

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