Cauliflower Spare Ribs

vegan spare ribs

Cauliflower as spare ribs, say what?! That’s right, we’re bringing sexy back and eating it with our hands. A must do with these little beastlet’s, that’s why they fit so well into the kick ass Wicked Healthy Barbecue Take Over. If there is one thing I enjoyed when I was blindly eating meat, was ribs, so i had to come up with something that would mimic and allow me to get my grub on old school rib style. Lip smacking, finger licking good, bring it on! These sticky pieces of barbecued greatness hit the spot! Break out the extra roll of paper towels and wetnaps and hunker down to a big ole plate of these barbecued beauties and you’ll see what I mean.


  • 1 cauliflower head, medium to large size
  • 1 jar chutney, Sukhi’s Tamarind Chutney
  • cilantro or parsley sprigs, to garnish
  • sesame seeds, to garnish


  1. Break down the cauliflower carcass by first cutting in half, leave stem in tact. We’re looking for full stem and floret pieces to mimic the size of a spare rib. Try to make sure the pieces are big enough and strong enough to stay together during the saucing and grilling process. Eating with your hands is key with this dish and the final product we are looking for.
  2. In large bowl, add cauliflower ribs and with your clean bare hands scoop out chutney and apply generously like your applying a healthy amount of tanning oil to your bae. Coat all pieces thoroughly and grill on hot grill approximately 3 – 5 minutes each side. We’re looking for a good grill marks and slightly gold brown to burnt edges for rib sticky flavor.
  3. Remove from grill, platter and garnish with fresh cilantro or parsley. Encourage people to eat these with your fingers it adds the to the experience.

Tamarind Chutney used in recipe
Other options: Mango chutney or a local pepper jelly as seen in photo posted.

Mango Chutney

Most any other paste or chutney will work depending on the flavor you’re hunting down. For the spicy lovers try it with your favorite pepper jelly or straight Ninja Sriracha caramel and barbecue sauce.

Broccoli bones work well too. For that added color mix several kinds of colored cauliflower if available. Also, work well with baby cauliflower heads.

This recipe is part of the Wicked Healthy BBQ Takeover that we are excited to team up on with Whole Foods Market … check out Part One of the series below!

The recipe for these cauliflower ribs, featured in the video, is below. To get more of the recipes featured in the video, check out our other BBQ Takeover recipes:

Salt-n-Pepper Potato Jammers
Maitake BBQ Skirt Steaks
Collards & “Bacon”
Grilled Cabbage Butt, Slawed

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