Roasted cauliflower in barbecue sauce (vegan)
It’s always fun to try out recipes which you normally wouldn’t think of. Social media gives lots of inspiration to try out new things, like this combination of roasted cauliflower in barbecue sauce. An amazing combination and you don’t miss meat at all.
In this recipe I make my own barbecue sauce, but if you don’t have much time you can buy this as well of course. Please do select one of premium quality.
What do you need for 2 persons?
- 1 small cauliflower
- 200 grams of canned chickpeas
- 200 grams of wild rice
- 50 grams of cashews
- 2 spring onions
- some sesame seeds to garnish
For the homemade barbecue sauce
- 180 grams of ketchup
- 2 tablespoons of syrup
- a hint of chilli powder
- 1 teaspoon of smoked paprika powder
- 2 tablespoons of wine vinegar
- juice of ½ lemon
- 50 ml of water
How do you prepare roasted cauliflower in barbecue sauce?
Preheat the oven to 180 degrees Celsius.
Rinse the cauliflower and remove the stalk, then chop the cauliflower and add them to an oven dish. Sprinkle the chopped cauliflower with some oil and salt on top of it, roast for 20 minutes in the oven.
In the meantime, start making your own barbecue sauce. Add all ingredients to a saucepan and stir until it starts boiling. Then turn off the fire.
After 20 minutes take the cauliflower out of the oven en add the drained chickpeas to the oven dish. Poor 2/3 of the barbecue sauce on top of it and mix well, make sure the sauce is well spread. Place the oven dish back into the oven.
Cook the wild rice in a pan of boiling water for 10 minutes, add some salt. After, drain the water if needed and leave the lid on top of the pan to steam to perfection. Get a pan and roast the cashews until they’re turning colour, get them out when they’re gold/brown.
Slice the spring onions. Make the dish by combining the wild rice with the cauliflower and chickpeas. Add some extra barbecue sauce and finish with adding the roasted cashews, spring onions and sesame seeds.