Thai BBQ Cauliflower

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Marinade

  • 1 tablespoon lemongrass paste or 1 lemongrass, Zinced (white part only)

  • 2 garlic cloves

  • 1 lime, juiced

  • 2 teaspoons red chili paste (add more for more heat)

  • 1/4 cup vegan fish sauce

  • 3 tablespoons sherry wine

  • 1 tablespoon sesame oil

  • 2 tablespoons coconut palm sugar or brown sugar

  • 1 tablespoon agave

  • 1 can coconut milk

  • 2 tablespoons soy sauce

  • 1 teaspoon black pepper

  • 1 head cauliflower, separated into florets

Mix all marinade ingredients in a bowl and whisk until smooth. Place in a zip lock bag or nonreactive bowl, such as glass, along with cauliflower, cover tightly and marinate for 1-24 hours. If marinating for 24 hours, be sure to flip the bag or mix bowl of cauliflower around the halfway point (~12 hours).

Preheat oven or grill to 400°F

After marinating, remove cauliflower (reserve marinade), and place cauliflower on a baking sheet lined with parchment or foil. Bake or grill for 10-15 until edges are browned. Meanwhile, put reserved marinade in a sauce pan on high heat for 5-8 minutes until it bubbles and has thickened into a glaze. Remove from heat. Once cauliflower is done, plate and drizzle Thai BBQ glaze on top. Serve with steamed, fried rice, or rice noodles.

 

 

 

Charity Morgan