BBQ Cauliflower Salad

BBQ Cauliflower Salad -- Epicurean VeganI never used to like cauliflower, mostly because I never really knew a tasty way to prepare it. Then, I discovered it makes great “chicken wings.” So why not “chicken wing” salad? This is salad is no joke. It’s also easier than you might think to make. The cauliflower takes very little time to prepare and the rest is chop-chop.

BBQ Cauliflower Salad -- Epicurean VeganI used OrganicVille BBQ sauce and Follow Your Heart Vegan Ranch Dressing
CondimentsPre-roasted cauliflower . . .

BBQ Cauliflower Salad -- Epicurean Vegan

BBQ Cauliflower Salad
Prep time
Cook time
Total time
Serves: 4
  • 1 head of cauliflower florets
  • 6-7 oz BBQ sauce (I used half of a 13.5 oz bottle)
  • 1 15 oz can black beans, drained and rinsed
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ⅛ tsp cayenne
  • ½ tsp cumin
  • 1 tsp lime juice
  • 6 C lettuce, chopped
  • 1 C red onion, diced
  • 2 avocados, peeled, pitted and diced
  • 2 carrots, grated
  • 1 tomato, diced
  • 1 C green onion, sliced
  • Vegan ranch dressing
  • Optional ingredients: cilantro, vegan cheese, corn
  1. To prepare the cauliflower, preheat oven to 350.
  2. Line a large baking sheet with foil. Place the cauliflower florets on the baking sheet. I tried to keep the cauliflower pieces around the same size so that they cook evenly. Bake for 8-10 minutes, or until they begin to soften.
  3. Pour the BBQ sauce over the cauliflower and stir well to coat. Bake another 10 minutes.
  4. In a small bowl, combine the black beans with the garlic powder, salt, pepper, cayenne, cumin and lime juice.
  5. To assemble, start with a bed of lettuce, then add the beans. Top with the rest of the veggies and drizzle on some vegan ranch dressing. Enjoy!


Veggie BBQ Tacos

Veggie BBQ Tacos -- Epicurean VeganI was inspired by Vegetarian Times for this recipe. I didn’t have some of the ingredients, but thanks to Green Buffalo Foods (our organic veggie service) I was able to whip up my own version. These were incredibly tasty and something I would make on a regular basis. The BBQ sauce was ideal, adding a distinct and unique flavor.

BBQ Sauce:
1-1/2 Tbs ketchup
1/2 tsp agave
1 Tbs Worcestershire sauce
1/4 tsp to 1 tsp prepared horseradish (depending on how hot you want it)

1 tsp olive oil
1-1/2 C sliced mushrooms
1/2 C diced mild bullnose peppers (Thanks, GBF)!
1/2 C shredded carrot
3/4 C diced red cabbage
1/2 a pkg of Gimme Lean, Sausage-style, crumbled
6 small corn or flour tortillas (I like the small La Tortilla Factory ones–of course, I didn’t have any)
2 Tbs chopped red onion (Thanks, GBF)!
1/2 C sliced cherry tomatoes (Thanks, GBF)!
1/2 C chopped mixed greens (Kiona Mitsuna, Red Mustard, Arugula—Thanks, GBF)!
Optional: shredded vegan cheddar and pickle relish (highly recommend both)

Mild Bullnose Peppers

La Tortilla Factory Hand Made Style

To make the sauce, whisk together all of the ingredients; set aside. (The original recipe called for hot sauce, but horseradish was way better). To make the tacos, heat the olive oil in a large skillet. Add the peppers, carrots, cabbage, and mushrooms. Cook them for about 3 minutes, then add the Gimme Lean. If you want more of a ground beef-like texture, I recommend using a food processor for the sausage. It’s gets sticky and mushy when trying to crumble it by hand, but it can be done. Just try chopping them up as they cook. Add the sauce and cook for another 5-6 minutes.

Veggie BBQ Tacos -- Epicurean Vegan

Serve on tortillas (the guys used corn taco shells) and top with cheese, mixed greens, tomatoes, onions, and relish. These particular mixed green gave the tacos a distinct flavor where regular romaine would have tasted bland. Enjoy!