BBQ and Slaw! It’s that classic combo that so many of us love. The smoke; the heat; the acidity, and a bit of sweetness. (Also, do not wait another day before you make this turnip slaw.)
Cauliflower is a blank canvas. Purée it with roasted garlic, braise it with your favorite aromatics, roast it as steaks; the list goes on. We love making barbecue sauce; it’s not just for meat, folks. Try it on some of your favorite vegetables. No, really! When it comes to bbq sauce, we have our favorites; we don’t discriminate, though. Spicy, mustard, vinegar, sweet; we will take them all.
Okay, turnips. Whether you love them or loathe them, you have to give this slaw a try. How have we not thought to replace cabbage with turnips before?! This is a super simple slaw, and the longer it sits, the better it gets.
We kept our slaw vegetarian and gluten free, but you are free to substitute with your favorite mayo. For the cauliflower, we used Be Mine Mustard from Mustard and Co. , which is a special edition stone ground mustard; sweetened with a bit of honey. If it’s unavailable to you at the time, make your own by adding a touch of sweetener to your mustard.