Rigatoni with Chicken Thighs

If youve been searching for a healthier chicken wing alternative to please both carnivores and vegetarian diners, look no further. Enjoy classic wings sans meat with these three tasty cauliflower wing variations!
Directions for: Cauliflower Wings 3 Ways

Ingredients

Crunchy Thai Peanut

1 small or 1/2 large head cauliflower

cup natural peanut butter (smooth or chunky)

1 Tbsp minced fresh Thai chili

2 Tbsp lime juice

2 tsp tamari or fish sauce

tsp ground dried ginger

cup water, more to thin

1 cup panko breadcrumbs

Minced green onion, to serve

Chopped fresh cilantro, to serve

Sriracha, to serve

Maple Chipotle BBQ

1 small head or 1/2 large head cauliflower

1 cup prepared or homemade BBQ sauce

2 Tbsp maple syrup

2 Tbsp apple cider vinegar

2 chipotle peppers in adobo sauce, finely chopped

Honey, Garlic and Sesame

1 small or 1/2 large head cauliflower

cup honey

2 Tbsp white miso paste

2 Tbsp rice vinegar or mirin

2 Tbsp water

2 tsp sesame oil

1 tsp dried granulated garlic (no garlic salt)

2 black and/or white sesame seeds, to serve

Chopped fresh cilantro, to serve (optional)

Directions

Crunchy Thai Peanut

1. Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper.

2. Cut cauliflower in half, remove tough core and cut into large florets.

3. In a medium bowl whisk peanut butter, lime juice, chili, tamari or fish sauce, ginger and water until smooth. Mixture should be thick but still run off the spoon; if too thick, add water, 1 tsp at a time until proper consistency. Add panko to a large plate.

4. Working one at a time, dip cauliflower in peanut butter mixture to coat, then coat in panko, shaking off extra. Place on prepared baking sheet. Repeat with remaining cauliflower.

5. Bake for 30 minutes, until cauliflower is tender and panko is crispy. Transfer to a serving plate, top with green onions, cilantro and a drizzle of Sriracha. Serve.

Maple Chipotle BBQ

1. Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper.

2. Cut cauliflower in half, remove tough core and cut into large florets.

3. In a medium bowl, mix BBQ sauce, maple syrup, vinegar and chipotle peppers until combined. Working one at a time, coat cauliflower in BBQ sauce mixture. Place on prepared baking sheet. Repeat with remaining cauliflower.

4. Bake for 30 minutes, until cauliflower is tender sauce is sticky. Transfer to a serving plate. Serve.

Honey, Garlic and Sesame

1. Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper.

2. Cut cauliflower in half, remove tough core and cut into large florets.

3. In a medium bowl, whisk honey, miso, vinegar or mirin, water, sesame oil and garlic until combined. Working one at a time, coat cauliflower in honey mixture. Place on prepared baking sheet and sprinkle with sesame seeds. Repeat with remaining cauliflower.

4. Bake for 30 minutes, until cauliflower is tender sauce is sticky. Transfer to a serving plate and sprinkle with cilantro and chili, if using. Serve.

Tips and Substitutions

Make these as close to baking as possible. The longer the panko sits on the peanut butter mixture, the less crispy it will be.

Source and Credits

Recipe courtesy of Allison Day

See more: Appetizer, Comfort Food, Main, Snack, Vegetables, Vegetarian