BBQ Cauliflower Bites Bowl with Tangy Avocado Slaw


BBQ Cauliflower Bites:

  • 1 head cauliflower chopped into bite-sized pieces (gives about 4 cups)
  • 1 cup BBQ sauce

Tangy Avocado Slaw:

  • ¾ - 1 cup avocado, about 1 average-sized avocado
  • 4 cups shredded cabbage, can use a mix of red and green or a prepackaged mix too
  • 1 tablespoon lime juice
  • ½ teaspoon of sea salt

Cilantro Lime Quinoa:

  • ¾ cup water could also use broth if you prefer
  • ½ cup uncooked quinoa
  • ¼ cup chopped cilantro, divided (can use more if you love cilantro)
  • ¼ teaspoon of sea salt
  • 1 tablespoon lime juice
  • Preheat oven to 450 F/ 230 C
  • If you’re making quinoa, mix the quinoa, water, 2 tablespoons of the chopped cilantro and salt in a small pot.
  • Place on the stove top on high heat and bring to a boil (about 5-7 minutes).
  • Once boiling, cover, turn down the heat and cook an additional 12-15 minutes until the water is absorbed.
  • Once done remove from heat and let sit until you’re done with everything else. If using ready rice, follow the instructions in the notes.
  • Meanwhile, mix the chopped cauliflower with the BBQ sauce in a bowl.
  • Spread on a parchment-lined cookie sheet.
  • Bake for 20-25 minutes, until brown and sticky. Bake less if you like your cauliflower al dente, and more if you like it more cooked.
  • While it is baking, mix all slaw ingredients together to make the tangy avocado slaw.
  • Don’t forget to watch the quinoa as the cauliflower is baking as well.
  • When the cauliflower is done, fluff the quinoa with a fork, and add the other 2 tablespoons of cilantro and the lime juice. Mix well.
  • Separate everything into 4 bowls, drizzle with extra BBQ sauce if you prefer and devour!