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, blanch the CAULILINI® baby cauliflower by putting it into a large saucepan of boiling water for 2-3 minutes or until tender. Remove CAULILINI® baby cauliflower and plunge into a large bowl of ice water to stop the cooking process. Strain and pat dry with paper towels. 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.
