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!