Name: Chili-Lime Chicken Wings with Curried Cauliflower "Potato Salad"
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ medium heads cauliflower; 1.36 kg chicken wings, split with tips removed; 1 small bunch cilantro; 3 cloves garlic; 3 green bell peppers; 1 ½ limes; 3 red chili peppers; black pepper; brown sugar; curry powder; Dijon mustard; extra virgin olive oil; mayonnaise; salt; white wine vinegar

Chili-Lime Chicken Wings with Curried Cauliflower "Potato Salad"Chili-Lime Chicken Wings with Curried Cauliflower "Potato Salad" — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ medium heads cauliflower

1.36 kg chicken wings, split with tips removed

1 small bunch cilantro

3 cloves garlic

3 green bell peppers

1 ½ limes

3 red chili peppers

black pepper

brown sugar

curry powder

Dijon mustard

extra virgin olive oil

mayonnaise

salt

white wine vinegar

Instructions

Preheat oven to 260°C (500°F). Line two baking sheet pans with aluminum foil to make clean up easier (optional).

Wash and dry the fresh produce.

Zest and juice limes into a large bowl.

Quarter chili peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl with the lime. (Be careful with chilis; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel and mince garlic. Add to the bowl along with oil, sugar, salt, and pepper; whisk to combine the sauce.

Pat chicken wings dry with paper towels and add to the bowl with the sauce; toss to coat. Divide wings between the baking sheets, drizzle with any sauce left in the bowl, and spread out in an even layer.

Place wings in the oven (it doesn't have to be fully heated) and bake, turning once, until cooked through, 25-30 minutes. Remove from oven.

Meanwhile, fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.

While the water heats up, separate each cauliflower into small bite-sized florets and cut stems into smaller pieces.

Once the water is boiling, uncover and add cauliflower and salt; stir for a few seconds. Cook until crisp-tender, about 3 minutes. Drain and rinse under cold water to cool; set aside to drain further.

Meanwhile, place mayo, Dijon, vinegar, and spices in a clean large bowl. Whisk to combine the dressing.

Trim, seed, and small dice bell peppers. Add to the bowl along with the cooked cauliflower and stir to combine the salad; set aside.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Sprinkle over the wings and toss to combine.

To serve, divide wings and cauliflower salad between plates. Enjoy!

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