BBQ Cauliflower Bites Bowl with Tangy Avocado Slaw
Ingredients
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
Instructions
- 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!
Author: veggiesdontbite.com/bbq-cauliflower-bites-bowl/