30 minutes to a fully cooked dinner that is satisfying enough to satisfy the whole family. These BBQ cauliflower bites are paired with tangy avocado slaw and cilantro lime quinoa for the perfect flavor bomb explosion you can’t get enough of!
School is back in session and easy meals are in the queue. If it’s not done in under an hour, then it just can’t happen over here. Which is why I came up with this quick and easy power bowl.
I love how you can prepare the rest of the parts while the BBQ cauliflower bites bake. Then let the family build their own in the proportions they want! We have one that was quinoa heavy, one that couldn’t get enough of the slaw and one who was downing cauliflower bites like they were candy.
Preparing a BBQ cauliflower bites bowl with ease!
There is nothing quite like a quick and easy dinner, that does not require a lot of thinking, but that does satisfy your hunger like a fancy meal. This recipe is just that, but oh so much more:
- easily done in about 30 minutes
- has loads of flavor without a lot of fuss
- only 8 ingredients, including salt
- everyone can build their own bowl
- easy clean up
- covers all the basics: protein, veggies, carbs, healthy fat
This is one of those meals that you can keep going back to over and over. You can even prep some of the parts ahead of time so it’s an even easier dinner. I like to make my own BBQ sauce so I always do that the day, or a few days, before. The quinoa (or rice if you prefer) can also be made ahead of time. Here are the easy steps to get this on your table stat!
- If you’re making the quinoa (instead of using frozen brown rice), then cook it first.
- While it is cooking, mix the BBQ sauce and chopped cauliflower together.
- Bake for 20-25 minutes, until sticky and browned.
- While the BBQ cauliflower bites are baking, make the tangy avocado slaw.
- Once everything is done put it all together into one bombtastic bowl!
I’m warning you that this may cause major future cravings. Which is totally fine because it’s quick and easy!
30 minutes to a fully cooked dinner that is satisfying enough to satisfy the whole family. These BBQ cauliflower bites are paired with tangy avocado slaw and cilantro lime quinoa for the perfect flavor bomb explosion you can't get enough of!
- 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)
- 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
- ¾ cup water , could also use broth if you prefer
- 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
- 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!
- I love my homemade BBQ sauce and make it the day (or two) before I make this so it can settle in the fridge, but use a store bought favorite to make this meal even easier. My homemade version makes 2 cups so either half it or make it all and keep extra to drizzle over the top.
- I love using a prepackaged cabbage mix with red and green cabbage, and even some shredded carrots. But you can use any combo you like or even just one type of cabbage.
- This cilantro lime quinoa is very easy to make and it cooks as you prepare the rest. It helps add some protein which is why I love it here. But you can also make this extremely simple by using frozen cooked brown rice (I love the one from Trader Joe’s). Then heat 2 cups up with half of the cilantro and salt like the recipe says. Once done, add the rest of the cilantro and the lime juice and mix well.
Tips to prep ahead: Make BBQ sauce and quinoa or rice.
Baby/kid food idea: Cut cauliflower into small bites and make sure to cook well. Slice cabbage extra thin and massage with hands when mixing slaw to soften. Serve each separately as finger like foods if preferred.