Description

This BBQ Cauliflower Bites Bowl is a fun, healthy twist on comfort food. Crispy roasted cauliflower is tossed in tangy BBQ sauce and served over a bed of rice or grains with fresh veggies, creamy avocado, and a drizzle of dairy-free ranch or tahini dressing. It’s vegan, customizable, and full of bold, smoky flavor in every bite.

Ingredients

Units Scale

For the BBQ Cauliflower:

1 medium head cauliflower, cut into florets

1/2 cup all-purpose flour (or gluten-free flour)

1/2 cup unsweetened plant-based milk

1 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp salt

1 cup BBQ sauce (store-bought or homemade)

For the Bowl Base:

2 cups cooked rice, quinoa, or farro

1 cup shredded purple cabbage

1 cup corn kernels (fresh, frozen, or canned)

1 avocado, sliced

1/2 cup chopped cucumber

1/4 cup chopped green onion

Fresh cilantro or parsley for garnish

Optional Dressing:

Vegan ranch or tahini dressing, for drizzling

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Instructions

Preheat oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare the cauliflower batter: In a large bowl, whisk together flour, plant milk, garlic powder, smoked paprika, and salt until smooth.
Coat the cauliflower: Dip each cauliflower floret into the batter, then place on the baking sheet. Make sure they’re evenly spaced.
Bake the cauliflower: Bake for 20 minutes, flipping halfway through.
Toss in BBQ sauce: Remove from oven, toss the baked cauliflower in BBQ sauce, and return to the oven for another 10–15 minutes until crispy and caramelized.
Build the bowls: Divide rice or grains among bowls. Top with BBQ cauliflower, cabbage, corn, avocado, cucumber, and green onions.

Finish and serve: Drizzle with your favorite vegan dressing and garnish with fresh herbs. Serve warm.

Notes

Make it gluten-free by using gluten-free flour and BBQ sauce.
For extra crunch, roast the cauliflower slightly longer or air fry at 400°F for 15–20 minutes.
Add chickpeas or black beans for more protein.