- 1 Tablespoon Lemongrass Paste or 1 Lemongrass Zinced (White Part Only)
- 2 Garlic Gloves
- 1 Lime (Juiced)
- 2 teaspoon Red Chili Paste (add more for more heat)
- 1/4 C Vegan Fish Sauce
- 3 Tablespoon Sherry Wine
- 1 Tablespoon Sesame Oil
- 2 Tablespoon Coconut Palm Sugar or Brown Sugar
- 1 Tablespoon Agave
- 1 Can Coconut Milk
- 2 Tablespoons Soy Sauce
- 1 teaspoon Black Pepper
- 1 Head of 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 marinade for 1-24 hours. If marinading for 24 hours be sure to flip the bag or mix bowl of cauliflower around the half way point/12 hours.
Prepare an oven at 400°F or a Grill
After marinading remove cauliflower (reserve marinade), and place cauliflower on a prepared sheet pan with parchment or foil. Bake or grill for 10-15 until edges are browned. Meanwhile take reserved marinade and place in a sauce pan. Cook marinade on high heat for 5-8 minutes until it bubbles and has thickened like a glaze. Turn off heat. Once cauliflower is done plate and drizzle with Thai BBQ glaze on top. Serve with steamed, fried rice or rice noodles.