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Teriyaki CAULILINI® baby cauliflower with Sriracha Peanuts

Prep Time
15 minutes
Total Time
1 hour
Skill Level


  • ¼ cup soy sauce, low sodium
  • ¼ cup rice wine vinegar
  • ⅛ cup Sambal chili paste
  • ½ cup can pineapple juice
  • ¼ cup honey
  • 1 (10 ounce) Mann’s CAULILINI® baby cauliflower
  • ¼ cup chopped roasted peanuts
  • ¼ 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, 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.

Nutrition Facts
Serving Size: 173g | Servings: 4
Amount Per Serving
Calories 180 ׀ Total Fat 5g (sat 1g trans 0g) ׀ Cholesterol 0mg ׀ Sodium 1060mg ׀ Total Carbohydrate 29g ׀ Dietary Fiber 3g ׀ Sugars 24g (Includes 17g Added Sugars) | Protein 4g ׀ Vitamin D 0% ׀ Calcium 2% ׀ iron 6% ׀ Potassium 6%
Teriyaki CAULILINI® baby cauliflower

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