Crispy Bbq Cauliflower Salad
Ingredients
Crispy bbq cauliflower
- 1 small head cauliflower, cut into florets (not too small!!)
- 1 C water
- 3/4 C brown rice flour (or GF all purpose)
- 1/2 tsp salt and pepper
- 1/2 tsp garlic powder
- 1/2 C + 2 tbsp Carolina Gold BBQ Sauce, divided (this has more of a honey mustard tang, but traditional BBQ would work too)
Kale salad
- 1 bunch kale, chopped and drizzled with 1 tsp EVOO + lemon juice, massaged until tender
- 1/2 yellow bell pepper, chopped
- 2 TBSP red onion, chopped
- 1/4 C yellow corn
- 1/2 C cherry tomatoes, halved
- 1/2 English cucumber, chopped
- 1/2 C green beans, blanched
- 1 carrot, shredded
Creamy bbq dressing
- 2 TBSP plain vegan greek yogurt
- 2 TBSP Carolina gold BBQ Sauce
- 1 lime, juiced
- 1 tsp apple cider vinegar
Preparation
Add cauliflower florets to a large bowl. In a separate bowl, combine the remaining ingredients for the batter, reserving 1/2 cup of BBQ sauce for later. The consistency of the batter should be slightly thinner than pancake batter.
Pour the batter over the cauliflower and toss to lightly coat. Spread the florets 2 inches apart on parchment-lined baking sheets. Bake at 425 degrees Fahrenheit for 25 minutes until crisp and golden; do not flip.
Meanwhile, add all ingredients for the salad to bowls. Mix all ingredients for the dressing and season to taste. Drizzle the dressing over the salad and toss to coat.
Heat the remaining 1/2 cup of BBQ sauce in a saucepan until warm. Remove the cauliflower from the oven and toss with the warm BBQ sauce to coat.
Add the cauliflower to the salads and garnish with fresh parsley.
Tips
For extra crispiness, use the convection roast setting on your oven if available, or cook in an air fryer.
