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Top view of two white bowls with quinoa, cabbage slaw and BBQ cauliflower bites

Easy BBQ Cauliflower Bites Bowl with Tangy Avocado Slaw

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!
Course Main Course
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword BBQ power bowl, easy school night dinners
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 316kcal
Author Sophia DeSantis


BBQ Cauliflower Bites:

  • 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)

Tangy Avocado Slaw:

  • 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

Cilantro Lime Quinoa:

  • ¾ cup water , could also use broth if you prefer (see note)
  • 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.
  • I like my quinoa more on the al dente side so if you want it softer or more moist, then add more water/broth.
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.


Calories: 316kcal | Carbohydrates: 57g | Protein: 8g | Fat: 7g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 451mg | Potassium: 730mg | Fiber: 7g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 101.1mg | Calcium: 64mg | Iron: 1.1mg