Vegetarian Thai Peanut Cauliflower

Prep Time 10 min
Cook Time 20 Min
Servings 4 servings
Difficulty Easy


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


  • Step 1

    WHISK peanut butter, soy sauce, Sriracha, honey, ginger and garlic in medium bowl until smooth. Whisk in water until blended.

  • Step 2

    HEAT oil in 12-inch skillet over medium-high heat. Add cauliflower; cook 4 minutes or until lightly browned, stirring frequently.

  • Step 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.

  • Step 4

    STIR in cilantro and lime juice. Serve with lime wedges.

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