Can I make this bowl ahead of time?

Yes, grilled cauliflower bowls are ideal for meal prep. You can blanch and marinate the cauliflower a day in advance, pre-massage the kale with ranch, and portion out toppings like sunflower seeds and lemon wedges. Just grill the cauliflower fresh before serving and slice the avocado and mango at the last minute for best texture and flavor.

How do I ensure the cauliflower gets the right texture — tender but with a bit of bite?

Blanching the florets for just 2 minutes softens them slightly without making them mushy. After drying, grilling at high heat with frequent flipping ensures charred edges while maintaining that satisfying bite. Avoid overcrowding the grill so the cauliflower sears instead of steaming.

My grill (or oven) setup is limited — can I bake the cauliflower instead of grilling?

Absolutely. Roast the BBQ-coated florets in a single layer at 425°F for 20–25 minutes, flipping halfway through. You’ll still get caramelized edges and rich flavor without the grill. A parchment-lined sheet pan helps reduce sticking and speeds up cleanup.

Can I swap the greens, the fruit, or the seeds?

Definitely. The recipe is flexible by design. Use spinach, arugula, or mixed greens instead of kale. Mango can be replaced with peaches, nectarines, or even pineapple. For seeds, try pumpkin seeds or chopped almonds — whatever adds texture and crunch to your liking.

Grilled Cauliflower Bowls: Colorful, Flavor-Packed BBQ Twist

Description

Grilled Cauliflower Bowls are packed with BBQ flavor, vibrant toppings, and customizable crunch — a perfect plant-based twist on classic grilling.

Ingredients

Olive oil or canola oil (for grill prep)
1 ½ pounds cauliflower (about 1 head), cut into bite-sized florets
½ cup barbecue sauce (use your preferred non-alcoholic version)
1–2 lemons, halved (optional)
7 ounces curly kale (about 5 stems), de-stemmed and torn into pieces
¼ cup ranch dressing (use dairy-free version if needed), plus more to taste
1 large mango, peeled and chopped into bite-sized pieces
1–2 avocados, sliced (about ½ per bowl)
2 tablespoons unsalted hulled sunflower seeds

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Instructions

Preheat the Grill: Oil the grill grates and grill pan. Set the grill to its highest heat.
Blanch the Cauliflower: Boil water in a large stockpot. Add cauliflower florets and cook for 2 minutes. Drain and rinse with cold water to stop the cooking process. Pat dry.
Coat in BBQ Sauce: Toss the florets in BBQ sauce until fully coated. Let them sit briefly to absorb the flavor.
Grill the Cauliflower: Place florets on the grill pan or directly on the grates if large enough. Grill for 14–16 minutes, flipping halfway and basting with fresh BBQ sauce. Optional: grill lemon halves, cut side down, for 3–6 minutes until charred.
Massage the Kale: Toss the kale with about 3 tablespoons of ranch dressing and massage for about 2 minutes until tender.
Assemble the Bowls: Divide kale among bowls. Top with grilled BBQ cauliflower, mango, avocado slices, and sunflower seeds. Add a lemon wedge to each bowl.
Finish & Serve: Squeeze grilled lemon over the top before eating. Add a pinch of salt and pepper to the avocado if desired. Serve with additional ranch and BBQ sauce.

Prep Time: 20 minutes
Cook Time: 17 minutes
Category: Seasonal and Holiday Salads
Method: Grilling
Cuisine: American