• 4 cups cauliflower florets
• 2 tablespoons olive oil
• 1 tablespoon corn starch
• 4 to 6 seeded and stemmed dried red chilies
• Chopped spring onion, toasted sesame seeds, for garnish
For the sauce:
• 2 tablespoon of each: liquid aminos, rice vinegar
• 1 tablespoon of each: brown sugar and corn starch
• 1 cup vegetable stock
• 1 tablespoon Sriracha sauce, cornstarch and grated ginger
• 4 cloves garlic, grated
• 2 teaspoons sesame oil
Preheat your grill. Place cauliflower florets in a large mixing bowl with 2 tablespoon water. Microwave for 5-7 minutes to precook. Allow to cool down and transfer to a Ziplock bag.
Whisk the olive oil, corn starch, chili and soy sauce together in a small bowl. Pour over the top of the cauliflower in the plastic bag and toss well to coat. Marinate for 20 minutes.
In the meantime, prepare the sauce: Heat the sesame oil in a small saucepan over medium-low heat. Add the ginger and garlic and stir fry for 1 or 2 minutes. Add all remaining ingredients (soy sauce, rice vinegar, brown sugar, vegetable stock, sriracha, cornstarch) and whisk to combine. Bring to a low boil; simmer for 20-30 minutes, until sauce is thickened.
Remove cauliflower florets from the bag and thread skewers and grill until tender and golden. When cauliflower is nearly done, brush with the sauce and grill until slightly caramelized. Transfer to a serving dish and serve immediately garnished with toasted sesame seeds and chopped scallion greens and more sauce on the side. Serve with a protein and enjoy! Serves 6.