Teriyaki CAULILINI® baby cauliflower with Sriracha Peanuts

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%