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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 and chopped scallion greens and more sauce on side.