This Spicy BBQ Cauliflower Salad Bowl is a mix of exciting textures and bold flavors!, Sweet, tangy and smoky oven-roasted cauliflower on a bed of iceberg, apples and pecans, drizzled with vegan ranch cream. A vegan, gluten-free, and soy-free salad recipe that’s healthy. 

Ingredients

  • 1 tête de chou-fleur moyenne haché en fleurons< /span>
  • 2 cc huile
  • 1 tsp paprika moitié fumé, moitié sucré
  • 1 càc poudre d’ail
  • 1/2 cc poudre d’oignon
  • < li class="wprm-recipe-ingredient" style="list-style-type : disc ;">1/2 TL < span class=" wprm-recipe-ingredient-name">thym

  • 1/4 càc sel
  • 1/2 cup (120 ml) ou plus de sauce grill
  • 2 TL ou plus de sauce piquante

    Preparation

  • Cut your cauliflower and set aside.
  • In a bowl, mix together all the dry spices and set aside.
  • Add the oil to the cauliflower, gently toss and grate so that all the florets are even are covered.
  • Add the spice mix and d stir well to coat.
  • Add to a greased or greased casserole dish Parchment paper lined.
  • Bake at 400 degrees F (C) for 17-18 minutes, then remove from the oven.
  • Let the cauliflower cool for a few minutes, then drizzle with the barbecue sauce and hot sauce and mix well. If you’d like the cauliflower to be brushed with more barbecue sauce, add a little more and toss in the casserole dish, toss Reseat the cauliflower and bake again at 200 degrees Fahrenheit for 15 to 20 minutes, or until the cauliflower is cooked to your liking. .
  • Meanwhile, prepare your salad by chopping lettuce, apples and carrots into one Place in bowl and mix well.
  • Cover the bowl with your pastry cauliflower, generous ranch fillet and a few side dishes like chives or black pepper and serve!

    As  Vinaigrette I recommend my  vegan ranch (this celery ranch without the celery seeds)   !  You can too mychipotle ranch or creamy-basil-dressing

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