Easy BBQ Cauliflower Bites Bowl with Tangy Avocado Slaw

4.50 from 2 votes

Easy BBQ Cauliflower Bites Bowl with Tangy Avocado Slaw

A BBQ cauliflower bites bowl is a dinner I lean on when I want something fresh, filling, and full of flavor without spending all evening in the kitchen. I take cauliflower, vegan BBQ sauce, and avocado, and turn it into a colorful bowl with sticky roasted bites, creamy slaw, and zesty cilantro lime quinoa. Ready in just 30 minutes, it is quick enough for a busy weeknight but still satisfying enough to have everyone at my table licking their bowls.

Prep Time10

Cook Time20

Total Time30

Course: 30 Minutes or Less, Main Course

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 316kcal

Author: Anjali Shah

Ingredients

BBQ Cauliflower Bites:

1 head cauliflower , chopped into bite sized pieces (gives about 4 cups)
1 cup BBQ sauce (homemade one linked here, or use store bought to make it super easy)

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 sea salt

Cilantro Lime Quinoa:

¾ cup water , could also use broth if you prefer (see note)
½ cup uncooked quinoa (see note)
¼ cup chopped cilantro , divided (can use more if you love cilantro)
¼ teaspoon sea salt
1 tablespoon lime juice

US Customary - Metric

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 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 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!

Notes

My #1 Secret Tip for this BBQ cauliflower bites recipe is to roast the cauliflower until the sauce becomes sticky and concentrated instead of pulling it out the second the florets are tender. That extra bit of time in the oven lets the barbecue sauce cling to the cauliflower and caramelize around the edges, which is what makes the bites taste so good in the bowl.
Cut even florets: I try to keep the cauliflower pieces close in size so they roast at the same pace. Tiny pieces can burn before the larger florets are ready, which leaves me with a mix of too soft and too dark.
Do not drown it: The cauliflower should be coated in barbecue sauce, not swimming in it. Too much sauce can leave the bites soggy instead of sticky and roasted.
Mash the avocado well: I like mashing the avocado slightly as I toss the slaw so it coats the cabbage more like a creamy dressing. It helps the slaw cling together and seasons every bite.
Season in layers: Since the bowl has a few separate parts, I make sure the quinoa and slaw each get their own salt and lime. That way, the whole bowl tastes balanced instead of relying only on the sauce for flavor.

Nutrition