Have you ever seen cauliflower look so beautiful before?! I don't think I have. I combined all my favorite BBQ flavors in an easy to prepare, vegetarian and gluten free main dish! Roasted cauliflower is coated in a flavorful BBQ paste, drizzled with Good Foods Creamy Ranch Yogurt Dip and topped with Good Foods Chunky Guacamole. No one will miss the meat with this combo! And I'm thrilled that the judges loved it just as much as I did since it won $1,000 in the Good Foods “Share the Love Recipe Challenge” by coming out on top in the Best Recipe featuring Guacamole category.
Loaded BBQ Ranch Cauliflower Steaks
1 large head cauliflower
1 Tablespoon ketchup
2 teaspoons maple syrup
2 teaspoons yellow mustard
1 teaspoon Worcestershire sauce
1 ½ teaspoons smoked paprika
1 teaspoon chili powder
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon salt
½ teaspoon cumin
¼ cup BBQ sauce
2 Tablespoons Good Foods Creamy Ranch Yogurt Dip
½ cup Good Foods Chunky Guacamole
2 Tablespoons chopped cilantro
2 Tablespoons pickled jalapenos
Preheat the oven to 375 F and line a cookie sheet with parchment paper.
Slice the cauliflower into ¾ inch thick steaks.
To make the BBQ paste stir together the ketchup, maple syrup, yellow mustard, Worcestershire sauce, smoked paprika, chili powder, garlic powder, onion powder, salt and cumin in a small bowl. Brush the cauliflower with the paste evenly. Bake for 30 minutes, or until the stem portion of the cauliflower steaks are tender.
Remove from the oven and brush with the BBQ sauce. Drizzle with the Good Foods Creamy Ranch Yogurt Dip and top each with and equal amount of Good Foods Chunky Guacamole, chopped cilantro and pickled jalapenos. Serve immediately.
Serves 4
