Chicken and cauliflower switch roles in this spicy and smoky barbecue dinner!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
30 min
Chicken and cauliflower switch roles in this spicy and smoky barbecue dinner!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Cauliflower wings
Tomato paste
0 Grams
Honey
0 Grams
Butter
4*
0 Grams
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep cauliflower
Preheat the oven to 225°C. Separate cauliflower to florets. Crack eggs onto a plate. Beat lightly. Pour almond flour onto another plate. Roll the cauliflower florets first in eggs, shaking carefully off all the excess. Then roll in almond flour. Place on an oven tin lined with baking paper. Roast for 20 minutes.
2 Season chicken
Place chicken thighs on a plate. Peel and crush garlic. Mix with olive oil, chipotle powder, salt and pepper. Pour the mixture evenly on the chicken and marinate for 10 minutes.
3 Mix dressing
In a bowl, combine tomato paste, honey, melted butter, sriracha, soy sauce, mustard, smoked paprika, salt and pepper.
4 Fry chicken
Heat a large frying pan over medium-high heat. Once the pan is hot, add the seasoned chicken thighs and bring the heat down a bit, to medium. Fry the chicken thighs about 6‒8 minutes per side, or until cooked through.
5 Finish cauliflower
Pour the tomato paste mixture evenly on the preroasted cauliflower. Mix well, turning with a spoon or a spatula. Continue baking in the oven for 5 minutes or until nicely roasted. Serve hot with sliced chicken, chopped fresh chives and sour cream.