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1 Tbsp Grated Ginger
1 Tbsp Sriracha Sauce
1 cup Vegetable Stock
1 head Cauliflower, cut into florets
1 tsp Red Chili Pepper Flakes
2 Tbsp Brown Sugar
2 Tbsp Cornstarch
2 Tbsp Neutral Oil
2 Tbsp Rice Vinegar
2 tsp Sesame Oil
4 Tbsp Soy Sauce (or Coconut Amino for paleo and gluten-free)
4 cloves Garlic, grated
Chopped Scallions or Spring Onions
Toasted Sesame Seeds, for garnish
Preheat grill. Steam cauliflower 5-7 minutes, until just tender. Transfer to bowl and allow to cool.
Whisk oil, 1 tablespoon corn starch, red chili pepper flakes, and 1 tablespoon soy sauce together in small bowl. Pour over cauliflower and toss well to coat. Marinate 20 minutes.
Meanwhile, heat sesame oil in small saucepan over medium-low heat. Add ginger and garlic and stir-fry 1-2 minutes. Add remaining soy sauce, rice vinegar, brown sugar, vegetable stock, sriracha and cornstarch; whisk to combine. Bring to low boil; simmer 20-30 minutes until sauce thickens.
Thread skewers with cauliflower and grill until tender and golden. When nearly done, brush with sauce and grill until slightly caramelized. Transfer to serving dish and serve immediately, garnished with toasted sesame seeds, chopped scallion greens and more sauce on side.
