These Bang Bang Cauliflower Kebabs taste absolutely delicious when cooked on the barbecue. Bang Bang is a dish from the Sichuan region of China, made with chili and garlic and garnished with thinly sliced green onions and toasted sesame seeds. Blanching your cauliflower before you cook it means you’ll end up with a smoky and charred outside while the inside is perfectly tender.
To make these vegetarian kebabs, start by blanching cauliflower. Drain and rinse with cold water to stop cooking. Combine sweet chili sauce, oil, Sriracha, chili flakes, garlic, and lime juice to make the marinade. Place cauliflower in the bowl and toss to coat. Thread the cauliflower florets onto skewers. Grill, turning frequently until the cauliflower is charred and tender. Serve, garnished with scallions and sesame seeds.
To make my version of Bang Bang Cauliflower Kebabs, you will need the following ingredients:
Blanch cauliflower florets in a large pot of boiling water for 4-6 minutes until tender.
Drain the florets in a colander and rinse under cold water to stop cooking.
In a large bowl, combine ¼ cup of sweet chili sauce, 3 tablespoons of oil, 1 tablespoon of Sriracha, ½ teaspoon of chili flakes, 3 minced cloves of garlic and the juice of 1 lime.
Add the blanched cauliflower florets to the bowl and toss to coat. Season with salt.
Heat a grill or grill pan to medium-high.
Thread the cauliflower florets onto skewers.
Cook on the grill, turning frequently for about 10 minutes until the cauliflower is charred and tender.
Serve garnished with finely chopped scallions and sesame seeds.
These Bang Bang Cauliflower Kebabs will make a delicious vegetarian addition to your next barbecue. Come back to leave a review if you try these delicious kebabs!
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