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Teriyaki CAULILINI® baby cauliflower 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 CAULILINI® baby 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® baby cauliflower 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® baby cauliflower. Let the CAULILINI® baby cauliflower sear to a golden brown, and then add some of the reduced sauce. Make sure to coat the CAULILINI® baby cauliflower well. Once coated, remove from pan and place on serving dish. Drizzle some of the remaining sauce over the CAULILINI® baby cauliflower, 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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