Imagine biting into a pita packed with crispy, caramelized barbecue cauliflower that's so delicious, even meat lovers will be begging for seconds! This recipe is about to revolutionize your plant-based meal game, turning a humble cauliflower into a flavor-packed sensation that's both healthy and incredibly satisfying. Prepare for a culinary adventure that combines the smoky charm of barbecue with the creamy coolness of avocado ranch slaw – a combination that will make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 1 cup barbecue sauce
- 4 whole wheat pitas
- 1 cup shredded cabbage
- 1 avocado, mashed
- 1 tablespoon lemon juice
- 1 tablespoon dill
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, toss the cauliflower florets with the barbecue sauce until they are well-coated. Make sure each piece is evenly covered for maximum flavor.
- Spread the coated cauliflower florets in a single layer on the prepared baking sheet. Make sure they are not overcrowded to allow for even roasting.
- Roast the cauliflower in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through to ensure even cooking.
- While the cauliflower is roasting, prepare the avocado ranch slaw. In a medium bowl, combine the shredded cabbage, mashed avocado, lemon juice, dill, salt, and pepper. Mix well until the cabbage is evenly coated with the avocado mixture.
- Once the cauliflower is done roasting, remove it from the oven and let it cool for a few minutes.
- While the cauliflower cools, warm the whole wheat pitas in the oven for about 5 minutes or until they are soft and pliable.
- To assemble the pitas, take a warm pita and fill it with a generous portion of the roasted barbecue cauliflower. Top it with a scoop of the avocado ranch slaw.
- Repeat the filling process for all four pitas. Serve immediately while warm, and enjoy your delicious Barbecue Cauliflower Pitas with Avocado Ranch Slaw!
Tips
- Choose a high-quality barbecue sauce for maximum flavor impact – the sauce can make or break this dish!
- Don't overcrowd the baking sheet when roasting cauliflower to ensure each floret gets crispy and caramelized.
- For extra crunch, consider briefly toasting the pitas on a skillet before filling them.
- Use ripe avocados for the creamiest ranch slaw possible.
- If you like heat, add a dash of hot sauce to the barbecue coating or sprinkle some red pepper flakes on top.
- Prep ingredients in advance to make assembly quick and easy.
- Serve immediately to enjoy the pitas while the cauliflower is still warm and the pitas are soft.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
