BBQ Cauliflower Sandwich with Slaw
Cauliflower florets are roasted and coated in a sticky, smoky BBQ sauce, then loaded into toasted buns with a crisp apple-cabbage slaw dressed in a tangy, creamy sauce. The whole sandwich comes together in about 45 minutes and delivers bold barbecue flavor with satisfying crunch in every bite.
Equipment
- Oven
- Large rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Tongs or spatula
- Small saucepan (optional, for warming BBQ sauce)
- Measuring cups and spoons
Ingredients
For the BBQ Cauliflower:
- 1 head large cauliflower about 2 lb; cut into 1-inch florets (choose firm, heavy heads for best texture)
- 2 tbsp extra-virgin olive oil or high-heat neutral oil
- 2 tbsp cornstarch adds light crispness
- 2 tsp smoked paprika Spanish-style preferred for clean smoke
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder mild blend; use hot for extra heat
- ½ tsp ground cumin
- ¾ tsp kosher salt Diamond Crystal preferred; reduce to 1/2 tsp if using fine salt
- ½ tsp freshly ground black pepper
- ¾ cup vegan BBQ sauce choose a robust, tangy sauce; Stubb’s Original is typically vegan, or use homemade
For the Creamy Apple-Cabbage Slaw:
- 3 cups green cabbage, finely shredded about 8 oz; choose crisp, fresh leaves
- 1 cup red cabbage, finely shredded for color and crunch
- 1 large carrot, grated or julienned about 1 cup
- ⅓ cup vegan mayonnaise thick, high-quality brand for best body
- 2 tbsp apple cider vinegar unfiltered for rounder acidity
- 1 tsp Dijon mustard
- 2 tsp maple syrup balances acidity
- ½ tsp celery seed classic deli-slaw aroma
- 1 tbsp fresh lime juice optional, for brightness
- ½ tsp kosher salt for slaw
- ¼ tsp freshly ground black pepper for slaw
To Assemble:
- 4 whole soft vegan buns brioche-style or potato buns
- 1 tbsp vegan butter or olive oil for toasting buns
- 12 slices dill pickles crinkle-cut for snap
- ¼ cup red onion, thinly sliced optional
- ¼ cup fresh cilantro or parsley leaves for finishing
Instructions
- Heat the Oven: To 425°F (220°C). Line a large rimmed baking sheet with parchment for easy cleanup and better browning.
- Make the Slaw Dressing: In a medium bowl, whisk together vegan mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, celery seed, lime juice (if using), kosher salt, and black pepper until smooth and glossy.
- Toss the Slaw: Add the green and red cabbage and the carrot. Toss until every strand is lightly coated. Set aside to gently wilt and meld for 15 minutes—the cabbage should look slightly glossy and bend without snapping.
- Season the Cauliflower: In a large bowl, add the cauliflower florets and drizzle with olive oil; toss to coat. In a small bowl, combine cornstarch, smoked paprika, garlic powder, onion powder, chili powder, cumin, kosher salt, and black pepper. Sprinkle evenly over the cauliflower and toss until the seasoning adheres and the surface feels lightly tacky.
- Roast, Stage 1 (18 minutes): Spread the florets on the prepared sheet, cut-sides down and spaced out for airflow. Roast at 425°F (220°C) for 18 minutes, until the undersides are deep golden and fragrant with toasty spice.
- Roast, Stage 2 (7 minutes): Flip the florets with tongs and roast 7 minutes more. Edges should be well browned and the cores just tender when pierced with a knife.
- Sauce and Caramelize (8–10 minutes): Warm the BBQ sauce in a small saucepan over low heat for 1–2 minutes until pourable (optional; improves glazing). Brush the florets generously with the sauce, return to the oven, and roast 8–10 minutes until the sauce is sticky, glossy, and lightly caramelized.
- Toast the Buns (during final 3 minutes): Split buns and lightly butter the cut sides. Toast on a rack in the oven or in a skillet over medium heat for about 3 minutes, until golden and crisp at the edges.
- Adjust the Slaw: Give the slaw a final toss. Taste and add a pinch of salt or a splash of vinegar if it needs a brighter snap.
- Assemble: Add a swipe of BBQ sauce to the bottom bun (optional), pile on a generous mound of BBQ cauliflower, then top with a heaping scoop of slaw, pickle slices, a few onion strands, and fresh herbs. Cap with the top bun and serve immediately while hot and crisp.
Notes
Mary’s Tips:
- Turbo-Caramelization: For deeper char, switch to high broil for the final 1–2 minutes—watch closely to avoid burning.
- Texture Tweak: Add 1 tbsp fine cornmeal to the cornstarch for a heartier crunch.
- Heat Level: Stir 1–2 tsp hot sauce or chipotle in adobo into the BBQ sauce for a smoky kick.
- Gluten-Free: Use gluten-free buns and a certified gluten-free BBQ sauce; cornstarch is naturally gluten-free.
- No Oven? Air-fry the seasoned cauliflower at 400°F (205°C) for 12 minutes, shake, then 6–8 minutes more; glaze and air-fry 3–4 minutes to set.
- Make it Ahead: Slaw tastes best after 30–60 minutes of marinating; refrigerate up to 24 hours. Re-toss before serving.
Nutrition
Calories: 411kcalCarbohydrates: 47gProtein: 5gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 2mgSodium: 1535mgPotassium: 858mgFiber: 7gSugar: 27gVitamin A: 4158IUVitamin C: 105mgCalcium: 113mgIron: 2mg
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