Ingredients:

  • 1 large head of cauliflower (approx. 700g / 1.5 lbs), cut into bite-sized florets
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/4 cup soy sauce (60 ml), low sodium preferred
  • 1/4 cup rice vinegar (60 ml)
  • 2 tablespoons honey (30 ml) or maple syrup (for vegan option)
  • 1 tablespoon cornstarch (15 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1 tablespoon grated fresh ginger (15 ml)
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (2.5 ml), or more to taste
  • 1/4 cup water (60 ml)
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Toss cauliflower florets with olive oil, salt, and pepper in a large bowl.
  2. Whisk together soy sauce, rice vinegar, honey (or maple syrup), cornstarch, sesame oil, ginger, garlic, red pepper flakes, and water in a small saucepan.
  3. Bring the sauce to a simmer over medium heat, stirring constantly, until it thickens (about 3-5 minutes). Remove from heat and let cool slightly.
  4. Pour about half of the General Tso's sauce over the cauliflower florets and toss to coat. Marinate for at least 30 minutes. Reserve the remaining sauce for glazing.
  5. Preheat grill to medium heat.
  6. Thread marinated cauliflower florets onto skewers.
  7. Grill the kabobs for 15-20 minutes, turning occasionally, until the cauliflower is tender and slightly charred.
  8. During the last few minutes of grilling, brush the kabobs with the reserved General Tso's sauce.
  9. Sprinkle with sesame seeds and chopped green onions (if desired). Serve immediately.