Ingredients:

  • 1 large head cauliflower, cut into 1-inch florets (approx. 800g / 28 ounces)
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1/4 cup soy sauce (60ml) (low sodium recommended)
  • 1/4 cup rice vinegar (60ml)
  • 1/4 cup granulated sugar (50g / 1.75 ounces)
  • 2 tablespoons cornstarch (16g / 0.6 ounces)
  • 1 tablespoon sesame oil (15ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 teaspoon grated fresh ginger (approx. 3g)
  • 1/2 teaspoon red pepper flakes (or more, to taste) (approx. 1g)
  • 1/4 cup water (60ml)
  • Sesame seeds (for garnish, optional)
  • Chopped green onions (scallions) (for garnish, optional)

Instructions:

  1. Preheat grill to medium heat. In a large bowl, toss cauliflower florets with olive oil, salt, and pepper.
  2. In a small saucepan, whisk together soy sauce, rice vinegar, sugar, cornstarch, sesame oil, garlic, ginger, red pepper flakes, and water.
  3. Bring sauce to a simmer over medium heat, whisking constantly, until thickened (about 2-3 minutes). Remove from heat.
  4. Pour about half of the General Tso's sauce over the cauliflower florets. Toss to coat evenly. Let marinate for at least 30 minutes at room temperature (or longer in the refrigerator).
  5. Thread the marinated cauliflower florets onto the skewers, leaving a little space between each floret for even cooking.
  6. Lightly oil the grill grates. Place the cauliflower kabobs on the grill. Grill, turning occasionally, until the cauliflower is tender and slightly charred (about 15-20 minutes).
  7. During the last few minutes of grilling, brush the remaining General Tso's sauce over the kabobs. Grill until the sauce is sticky and caramelized. Remove from grill and garnish with sesame seeds and chopped green onions (if desired). Serve immediately.