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Vegetarian Thai Peanut Cauliflower

Prep Time: 10 Minute(s)
Cook Time: 20 Minute(s)
Yield: 4 servings


  • 1/2 cup Jif? Creamy Peanut Butter
  • 3 tablespoons soy sauce
  • 3 tablespoons Sriracha chili sauce
  • 2 tablespoons Smucker’s? Beekeeper’s Promise? Honey
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon minced garlic
  • 2/3 cup water
  • 2 tablespoons Crisco? Pure Vegetable Oil
  • 8 cups fresh cauliflower florets
  • 1 (15 oz.) can garbanzo beans or chickpeas, rinsed and drained
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons lime juice
  • Lime wedges


  1. WHISK peanut butter, soy sauce, Sriracha, honey, ginger and garlic in medium bowl until smooth. Whisk in water until blended.
  2. HEAT oil in 12-inch skillet over medium-high heat. Add cauliflower; cook 4 minutes or until lightly browned, stirring frequently.
  3. REMOVE skillet from heat. Reduce temperature to medium-low heat. Add garbanzo beans and sauce mixture to skillet. Stir to coat. Return skillet to burner. Cover and simmer over low heat 10 minutes or until desired doneness.
  4. STIR in cilantro and lime juice. Serve with lime wedges.

Nutrition Facts

Calories 0 (Calories from Fat 0), Total Fat 0g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g), Protein 0g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.

*Percent Daily Values are based on a 2,000 calorie diet.