• Prepare the grill by oiling the grates and grill pan. Turn the grill on to preheat on highest setting.

Prepare the Cauliflower

• In a large stock pot, fill 1/2 way with water. Bring to a boil.

  Meanwhile, cut cauliflower into 1"(2.5cm) - 2"(5) bite size pieces.
• Once the water is boiling, plunge the cauliflower florets into the water. Set a timer for two minutes and cook for two minutes. The water does not need to return to a boil.

  Drain the cauliflower and run cold water over the florets until they stop steaming. Transfer the florets to a tea towel and pat dry.

Grill the Cauliflower

• In a large bowl, toss cauliflower with BBQ sauce. Take your time here, you want to get sauce into every nook and cranny!

  Transfer the florets to the grill pan with a slotted spoon or tongs. Discard the remaining BBQ sauce (it tends to get watery).
• If your grill grates will support larger florets, transfer the larger pieces to the grill grates (outside of the grill pan). This will aid in charring (caramelization!). Grill for about 14-16 minutes on high heat, flipping the florets 1/2 way through grilling. Use a BBQ or pastry brush to baste florets with BBQ sauce (fresh) before and after flipping.

  Time on the grill depends on the heat intensity of your grill. Start checking the florets for flipping at about 6 minutes. There should be some charring before you flip them. Adjust the heat down as needed.

  If grilling the lemon, brush flesh sides with a bit of oil, then grill without moving for 3-6 minutes. They're done when charred.
• The florets are ready when there is some charring and the florets are tender yet still have a bit of tooth when bitten into.

  Transfer the bites and lemon to a parchment lined sheet pan until ready to assemble the bowls. If keeping warm, place in a warm 200F (93C) oven. The cauliflower bites can be shared warm or at room temperature.

Prepare the Bowl

• In a large bowl, add the kale and sprinkle about 3 Tbs of ranch over the kale. Using your hands, massage the kale for about 2 minutes or until it's softened and broken down a bit. Add another Tbs or so of ranch if desired.
• Transfer the kale to serving bowls. Top with sliced mango, avocado, and BBQ cauliflower bites. Sprinkle sunflower seeds over the top and share with a lemon wedge.
• Just before enjoying squeeze the lemon over the top of the bowls, and give the avocado a pinch of salt and a few grinds of pepper if desired.

  Share with more ranch, and warm BBQ sauce.

To Store:

• This recipe is best enjoyed the day made but will keep in the fridge for up to 24 hours. After that, the kale and cauliflower tends to get soggy. I do not recommend freezing this recipe.