Spicy BBQ Cauliflower Salad Bowl
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
38 mins
-
Total Time
48 mins
-
Servings
3
-
Calories
383 kcal
-
Course
Main Course
-
Cuisine
American
Spicy BBQ Cauliflower Salad Bowl
Description
The recipe begins by chopping cauliflower into florets, then coating them with neutral oil and a mix of paprika (smoked and sweet), garlic and onion powders, thyme, and salt. The spiced cauliflower is roasted at high temperature until tender with crisp edges. After the first roasting, it’s tossed with barbecue and hot sauce and baked again to intensify the glaze and cook through.
The salad base consists of chopped iceberg lettuce providing crunch, sliced apple adding a sweet contrast, thinly sliced carrot, and chopped pecans for texture and nuttiness. The bowl is finished with a drizzle of vegan ranch dressing, which complements the spicy cauliflower and fresh ingredients. Garnishes such as chives add a mild onion flavor and color contrast.
This salad bowl can be modified for nut-free diets by swapping pecans for sunflower or pumpkin seeds and ensuring the barbecue sauce is soy-free when necessary. Apples that hold their crunch and resist browning, such as Honeycrisp or Fuji, are preferred for freshness. Variation in toppings allows personalization.
Ingredients
For the BBQ Cauliflower
- 1 cauliflower chopped into florets, medium head
- 2 tsp neutral cooking oil generic cooking oil
- 1 tsp paprika half smoked, half sweet
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp thyme
- 1/4 tsp salt
- 1/2 cup BBQ sauce
- 2 tsp hot sauce
For the Salad
- 1 iceberg lettuce chopped, small head
- 1 apple peeled, and chopped small or sliced thin
- 1/3 cup pecans or use toasted sunflower seeds/pumpkin seeds for nut free, chopped
- 1/4 cup vegan ranch dressing or use my basil cream dressing
- 1/3 cup carrot thinly sliced
- chives for garnish
Instructions
- Chop your cauliflower, and set aside.
- In a bowl, mix all your dry spices, and set aside.
- Add the oil to the cauliflower, toss well, and rub in so that all the florets are coated well.
- Add in the spice mixture and toss well to coat.
- Transfer this to a greased or parchment lined baking dish.
- Bake at 400 degrees F ( C) for 17-18 minutes, then remove from the oven.
- Let the cauliflower cool for a few minutes, then drizzle the bbq sauce and hot sauce, and mix well. If you'd like more bbq sauce coating the cauliflower, add some more, and toss within the baking dish, spread the cauliflower out again, and bake again at 400 degrees F for 15-20 minutes, or until the cauliflower is cooked to preference.
- Meanwhile, prep your salad by chopping up the lettuce, apples, and carrots. Add them to a bowl, and mix well.
- Top the bowl with your baked cauliflower, and a generous drizzle of ranch, and some garnishes like chives or black pepper, and serve!As salad dressing I recommend my vegan ranch(this celery ranch minus celery seeds) ! you can also use my chipotle ranch or basil cream dressing
Notes
- Make this nut-free by omitting pecans and using nut-free vegan ranch dressing.
- Use soy-free barbecue sauce to keep the dish soy-free.
- Apples like Honeycrisp, Fuji, or Pink Lady work best for salads as they stay crisp and resist browning.
- Feel free to add extra vegetables, nuts, seeds, or fruits like blueberries to customize the salad bowl.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 450mg | 19% |
| Potassium | 1137mg | 24% |
| Fiber | 10g | 40% |
| Sugar | 30g | 60% |
| Vitamin A | 3746IU | 75% |
| Vitamin C | 105mg | 117% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
