ASIAN BBQ ROASTED CAULIFLOWER
Steps:
- Preheat oven to 450ºF. Line a rimmed baking sheet with foil for easy clean up, if desired. Toss cauliflower in olive oil and salt, and spread out on prepared baking sheet. Bake for 22 to 25 minutes, stirring once halfway through, until golden and charred in some spots.
- Meanwhile, prepare Asian BBQ Sauce by placing all sauce ingredients in a small bowl and whisking to combine.
- Drizzle half of Asian BBQ Sauce over roasted cauliflower, and toss to coat. Place cauliflower back in the oven, and bake for 8 to 10 more minutes, tossing every few minutes, until deeply caramelized.
- Transfer cauliflower to a bowl or serving platter, and drizzle remaining sauce overtop. Garnish with chopped peanuts and fresh cilantro.
Nutrition Facts : ServingSize 0.66 cup, Calories 175 kcal, Protein 5 g, Carbohydrate 23 g, Fiber 4 g, Sugar 15 g, Fat 9 g, SaturatedFat 1.5 g, Sodium 710 mg
BBQ CAULIFLOWER BITES RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, salt, pepper, BBQ sauce
Provided by Robin Broadfoot
Categories Appetizers
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450˚F (230˚C).
- Cut the head of cauliflower in half. Pluck bite-sized florets from each half. Trim bottoms of florets as necessary.
- Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet. Drizzle with olive oil. Season with salt and pepper.
- Bake for 20 minutes.
- Remove florets from oven and toss with BBQ sauce.
- Return florets to the oven and bake for an additional 10 minutes until browned to your liking.
- Brush more BBQ sauce on the cooked cauliflower for extra flavor.
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 30 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, Sugar 20 grams
LOADED GRILLED CAULIFLOWER
This grilled cauliflower from Delish.com is hearty enough for even the most stubborn carnivores.
Categories American Barbeque Healthy Recipe dinner gluten-free grilled low sugar low-carb main dish nut-free weeknight meals
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Remove and discard leaves from each cauliflower head, then trim stem so that the cauliflower can lie flat on cutting board. (Leave the core intact!)
- Cut each cauliflower into thick "steaks" about 3/4" thick. Reserve any loose florets to cook with the steaks. In a small bowl, whisk together olive oil, garlic powder, and paprika. Season mixture with salt and pepper.
- Heat a grill or grill pan to medium. Brush one side of each steak with olive oil mixture and place the brushed side down on the grill. Brush the top sides with olive oil mixture and cook until tender and both sides are charred in spots, about 8 minutes per side. Top each cauliflower with cheese and cook until melty.
- Toss any extra florets in the olive oil mixture and grill, turning often, until charred and tender, about 6 minutes.
- Drizzle cauliflower with ranch dressing, then sprinkle cooked bacon and chives on top.
BBQ'D CAULIFLOWER
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h10m
Yield 1 head cauliflower
Number Of Ingredients 21
Steps:
- For the BBQ rub: Whisk together turbinado sugar, salt, granulated sugar, chili powder, smoked paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a medium bowl. Set aside.
- For the cauliflower: Heat a grill for cooking over high heat and line a baking sheet with a large doubled piece of heavy-duty foil.
- Place cauliflower on prepared baking sheet. Coat entire head of cauliflower in butter using a pastry brush, then sprinkle 1/4 cup of the BBQ rub on the entire surface, including the bottom. Roll the edges of the foil up to create a rim around the cauliflower, then tent with more foil. Place baking sheet on grill and cook, covered, for 15 minutes. Carefully remove the foil lid and cook, covered, until just tender, another 25 minutes. Brush on BBQ sauce and continue to cook, covered, until nicely glazed, about 5 minutes. Cut up and serve with homemade ranch dressing, for dipping.
- Mix the mayonnaise, buttermilk, garlic, dill, honey and mustard in a bowl. Season to taste with salt and pepper. Store in an airtight container for up to one week.
VEGAN KOREAN BBQ CAULIFLOWER
This easy to make, irresistible Vegan Korean BBQ Cauliflower checks off ALL the must haves of tender and crisp texture, sweet and tangy flavors, and *get in my belly* deliciousness. It is packed with nourishing healthy goodness. Serve this tasty cauliflower with your favorite rice for a wholesome and satisfying meal. We must warn you to plan on getting requests to add this dish into your regular weekly rotation of delicious foods, it's totally that good. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Provided by Monkey and Me Kitchen Adventures
Categories Dinner
Time 23m
Number Of Ingredients 18
Steps:
- Place the Sauce Ingredients into a small bowl, whisk well, then set aside.
- In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the cauliflower florets and 1/3 cup water. Cover and steam over medium-high heat for approx. 4 minutes or just until all the water has evaporated. Then add the mixture above in Step 1. Stir constantly until the mixture thickens and evenly coats all the cauliflower.
- Cook the cauliflower, stirring constantly until the cauliflower has reached your preference of tenderness. We cooked our approx. 3 to 4 minutes. Then stir in the green onions and baby spinach (optional) cook for another minute.
- Serve immediately with rice of choice, and top with your favorite toppers like additional toasted sesame seeds and/or chopped green onions.
BBQ CAULIFLOWER "WINGS"
Provided by Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Lightly spray a nonstick baking sheet with cooking spray.
- In a large bowl, whisk together the rice flour, garlic powder, cumin, paprika, salt and pepper. Whisk in 1 cup water until completely incorporated and you have a thin batter. Add the cauliflower florets and toss to coat completely with the batter. Use tongs or a fork to remove the florets from the bowl, allowing excess batter to drip off. Place in a single layer on the prepared baking sheet.
- Bake until the batter begins to set, about 10 minutes. Use tongs or a spatula to flip the florets and bake the other side until the batter looks completely dry, about 10 minutes longer.
- Meanwhile, combine the barbecue sauce and butter in a small saucepan. Cook over medium heat, stirring occasionally, until the butter is melted.
- When the cauliflower is done, use a pastry brush to completely coat the florets with the sauce. Bake again until the florets are crispy and the sauce is completely absorbed, 8 to 10 minutes. Serve with carrot and celery sticks on the side.
GRILLED CAULIFLOWER STEAKS
Cutting cauliflower into "steaks" and grilling them not only gives a flavorful, caramelized, and smoky taste, the presentation is lovely! A delicious change from boring old steamed cauliflower! I like my cauliflower a little on the firm side, so add a few extra minutes if you like it softer.
Provided by France C
Categories 100+ Everyday Cooking Recipes Vegan
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high heat and lightly oil the grate.
- Whisk oil, lemon juice, garlic, salt, smoked paprika, brown sugar, chili powder, and black pepper together in a bowl. Set aside.
- Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Reserve florets for another use.
- Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 1/2 inches thick. Remove any remaining small leaves from each steak. Place the 4 steaks on a baking sheet.
- Brush one side of the steaks with some of the oil mixture. Place steaks on the grill, oiled side down; grill for 5 minutes. Brush more oil mixture on top of the steaks and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Drizzle with any remaining oil and remove to a plate. Sprinkle with cilantro.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 27.5 g, Fat 14.1 g, Fiber 12.2 g, Protein 8.9 g, SaturatedFat 2 g, Sodium 712.9 mg, Sugar 11.3 g
BBQ CAULIFLOWER POPPERS
Provided by Real Food with Dana
Time 50m
Yield 6+ servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 F.
- Combine the batter ingredients in a large bowl.
- Line a baking sheet with parchment paper. Put the cauliflower florets in the bowl with the batter and toss with a wooden spoon until well coated. Transfer the cauliflower to the baking sheet, place it in the oven, and bake for 20 minutes. Wash the bowl while the cauliflower is baking.
- Take the baking sheet out of the oven and pour the cauliflower back into the large bowl. Pour the BBQ sauce over the cauliflower and stir until all the pieces are covered.
- Transfer the cauliflower back to the baking sheet, and bake an additional 15 minutes, then flip and bake for another 5-10 minutes, until crispy.
- Cool for 5 minutes, then garnish with chopped chives or scallions to serve. Delicious dipped in homemade paleo ranch dressing or cashew ranch dressing!
GRILLED CAULIFLOWER
I got something like this at a restaurant and it was wonderful.
Provided by ziola1039
Categories Side Dish Vegetables Cauliflower
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Sprinkle cauliflower slices on both sides with olive oil, brown sugar, and seasoned salt.
- Cook cauliflower on the grill until char marks appear, 2 to 3 minutes per side. Transfer to a grill-safe pan with a lid, cover, and continue cooking on grill until tender, about 20 minutes.
Nutrition Facts : Calories 81 calories, Carbohydrate 11.5 g, Fat 3.6 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 502.9 mg, Sugar 6.7 g
SWEET AND SPICY KOREAN CAULIFLOWER
This is one of my all time favorite ways to eat cauliflower. The sweet, spicy, salty, garlicky, gingery Korean sauce is so good with the nutty roasted cauliflower. Gochujang, a Korean red chili paste, can be found at most Asian grocery stores or online. If you wish to make this gluten free, use tamari instead of soy sauce and check the label on your gochujang (some contain wheat, some don't). It is vegan if you use brown sugar or agave nectar instead of honey. You might want to double the sauce. It keeps well, and it's delicious on chicken, eggs, tofu, and probably lots of other things as well.
Provided by Mary Kasprzak, Korean barbecue sauce adapted from Saveur
Categories Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Add the garlic, ginger, gochujang, soy sauce or tamari, rice vinegar, sesame oil, and honey or brown sugar to the bowl of a food processor (or blender or stick blender) and puree until smooth.
- In a large mixing bowl, toss the cauliflower with neutral oil to coat it. Spread it out in a single layer on a baking sheet and sprinkle with salt (use restraint here, you want to season the vegetable, but there's plenty of saltiness in the sauce).
- Roast for 25-30 minutes or until deeply browned. Toss with the sauce in a large bowl. Top with scallions.
Nutrition Facts : Calories 189 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, Sodium 961 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BBQ CAULIFLOWER WINGS
These BBQ Cauliflower Wings are a tasty alternative to traditional wings. They are baked to perfection with a crispy panko coating and a smoky-sweet barbecue sauce. Serve 'em up as an appetizer, snack or tasty side dish. They'll disappear fast!
Provided by Melissa Huggins
Categories Appetizer
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 450° F (230° C). Line a large rimmed baking sheet with parchment paper.
- To a large rimmed plate, add the Breadcrumbs, and 1/2 teaspoon each of Garlic, Onion, and 1/4 teaspoon of Salt. Combine well and set aside.
- In a large bowl, whisk together the Flour and 1/2 teaspoon each of Garlic, Onion, and Salt. Now pour in the Milk and Water and whisk to combine well. The batter should be thick, but still pourable. If it's too thick, add a few tablespoons of water.
- Place a handful of Cauliflower to the bowl and toss to coat well. Lightly shake off excess batter of each piece and place in the breadcrumbs.(to make it faster, I put a bunch of battered cauliflower on a cooling rack to drain with parchment paper underneath) Gently roll around to coat well and place on baking sheet, leaving room in between each piece. Place in the oven for 20 minutes to turn golden and crisp. Flip over pieces at the halfway mark.
- Remove from oven and brush each piece with BBQ sauce. (*I prefer to brush on the sauce because they lose their crispness if you fully immerse them - you can add more after baking or serve with bbq sauce as a dip) Place each piece back on your baking sheet and leave a few inches in between. Bake for another 8-10 minutes to caramelize the sauce.
- Serve immediately with dipping sauces of your choice. Enjoy!
Nutrition Facts : Calories 356 kcal, Carbohydrate 65 g, Protein 9 g, Fat 2 g, Sodium 743 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
BBQ CAULIFLOWER & CHICKPEA TACOS WITH A CREAMY LIME SLAW {GF+V}
A delicious and filling vegan dinner that everyone will love!
Provided by She Likes Food
Categories Entree
Number Of Ingredients 24
Steps:
- Pre-heat oven to 375 degrees F.
- Make the slaw: In a medium sized bowl add all of the slaw dressing ingredients. Mix ingredients together until a creamy sauce has formed. In a large bowl, add the cabbage mixture and pour dressing over. Mix until everything is combined. Place in the refrigerator until ready to use.
- In a small bowl or jar, add all of the BBQ rub ingredients and mix together.
- Separate all of the cauliflower florets and chop them into bite size pieces. Place florets and chickpeas onto a large sheetpan and drizzle with olive oil and sprinkle with BBQ rub. Toss everything together with your hands so that cauliflower and chickpeas are coated with the rub. Place the sheetpan in the oven and bake for about 25 minutes, flipping once.
- If desired, warm up corn tortillas on the stove or in the oven. Add about 1/4 cup of cauliflower and chickpeas to each taco and top with a few tablespoons of slaw. Top with sliced jalapenos if desired.
- Enjoy!
GRILLED CAULIFLOWER
I actually won a cash prize in our local paper for this recipe. My husband and I will eat the whole thing ourselves - make several if you're having guests. If someone you love doesn't care for cauliflower, this may be the ticket!
Provided by KeyWee
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Remove stem& leaves from cauliflower.
- Wash& pat dry.
- Spread the butter over the cauliflower.
- Sprinkle with seasoned salt& cheese.
- Wrap head of cauliflower in heavy duty aluminum foil.
- Grill over medium heat about 40 minutes or until desired tenderness (test with toothpick).
BBQ BROCCOLI AND CAULIFLOWER? MY SON'S RECIPE!
My son is a "graduated chef" from college, and requested that he "cook" for his family on a visit home last fall. I expect that to show the "Old Duffer" that there are in fact, ways to "do the impossible" and grill broccoli and cauliflower, he ran up these "kebabs" for us, and trust me, they were sensational! "Good" restaurant grade, you might want to season with "Chinese 5 Spice Mix"...
Provided by John DOH
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the marinade and set aside.
- Cut zucchini and squash to 1/2-inch semi circles.
- Blanch and refresh zucchini, squash, onion, cauliflower, broccoli and pepper.
- Drain thoroughly, and mix, with mushrooms into marinade.
- Allow to soak for 30-45 minutes.
- Spear onto soaked bamboo skewers (with tomatoes!).
- Grill at high heat until done, turning frequently.
- Delicious!
Nutrition Facts : Calories 389.9, Fat 38.4, SaturatedFat 5, Sodium 1186, Carbohydrate 11.5, Fiber 2.8, Sugar 4.8, Protein 3.5
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