BBQ Cauliflower Salad Bowl
A smoky, spicy, and refreshing salad bowl featuring roasted BBQ cauliflower, crisp lettuce, apples, carrots, and crunchy pecans. Drizzled with creamy vegan ranch, this hearty plant-based dish is gluten-free, soy-free, and perfect for a wholesome lunch or light dinner.
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 sharp knife
- 1 chopping board
- 1 parchment-lined baking sheet or greased baking dish
- 1 oven (set at 400°F)
- 1 Measuring cup set
- 1 Measuring Spoon Set
Ingredients
For the BBQ Cauliflower:
- 1 medium head cauliflower cut into florets
- 2 teaspoons oil
- ½ teaspoon smoked paprika
- ½ teaspoon sweet paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ½ cup BBQ sauce soy-free if needed, more if preferred
- 2 teaspoons hot sauce or to taste
For the Salad:
- 1 small head iceberg lettuce chopped
- 1 medium apple peeled and chopped or thinly sliced
- ⅓ cup pecans chopped (or use pumpkin/sunflower seeds for nut-free option)
- ⅓ cup carrots thinly sliced
- ¼ cup vegan ranch dressing or basil cream dressing
- Fresh chives for garnish
Instructions
- Prepare the cauliflower base: Wash and pat dry the cauliflower thoroughly, then remove any leaves. Cut the cauliflower into evenly sized florets, aiming for medium pieces so they cook uniformly. Place the florets in a large mixing bowl to prepare them for seasoning.
- Create the seasoning blend: In a small bowl, combine smoked paprika, sweet paprika, garlic powder, onion powder, dried thyme, and salt. Stir well until all spices are evenly distributed, creating a balanced flavor mixture that will coat the cauliflower.
- Coat the cauliflower evenly: Drizzle the oil over the cauliflower in the large bowl. Use clean hands or a spatula to rub and toss the oil into every floret so they are fully coated. Sprinkle the spice blend over the cauliflower and toss again, making sure the spices cling to the surfaces of all florets without leaving bare spots.
- Begin the first roast: Line a baking sheet with parchment paper or lightly grease a baking dish. Spread the seasoned cauliflower out in a single, even layer so the florets have room to roast without steaming. Place the tray in a preheated oven at 400°F (200°C) and roast for about 17–18 minutes until slightly tender and aromatic.
- Add the saucy coating: Remove the tray from the oven and allow the cauliflower to rest for 2–3 minutes. Drizzle BBQ sauce and hot sauce over the warm florets, tossing gently until every piece is coated. If you want a stronger flavor, add extra sauce at this stage before returning the tray to the oven.
- Finish with a second roast: Spread the coated cauliflower back into an even layer and roast for another 15–20 minutes at 400°F (200°C). The florets should turn tender inside with lightly caramelized edges, and the sauce should reduce into a sticky, smoky coating. Remove the tray and let the cauliflower cool slightly before using in the salad.
- Prepare the salad base: While the cauliflower roasts, chop the iceberg lettuce into bite-sized pieces and place it into a serving bowl. Peel and slice or dice the apple, then add it to the lettuce. Thinly slice the carrots and toss them in. Roughly chop the pecans, or substitute with seeds for a nut-free option, and add them to the bowl.
- Assemble the salad bowl: Spoon the roasted cauliflower over the fresh salad mixture, making sure it is spread evenly so each serving includes a balance of vegetables, fruit, and cauliflower.
- Drizzle with creamy dressing: Pour vegan ranch dressing, or your preferred alternative such as basil cream or chipotle ranch, generously over the salad. The dressing enhances the smoky, spicy cauliflower while tying the sweetness of the apple and the crunch of the nuts together.
- Add final garnishes and serve: Top with freshly chopped chives or a sprinkle of black pepper for a bright finishing touch. Serve the salad immediately while the cauliflower is still warm, allowing the contrast between the hot roasted florets and cool, crisp vegetables to shine.
Notes
- Easily make this salad nut-free by swapping pecans for toasted sunflower or pumpkin seeds.
- Choose crisp apples like Honeycrisp, Fuji, or Pink Lady for the best crunch and sweetness.
- For a soy-free option, use a BBQ sauce that doesn’t contain soy.
- Pears can be substituted for apples if you want a slightly softer and more delicate fruit flavor.
- The salad can be customized with additional toppings like blueberries, dried cranberries, or extra veggies.
