Do you get stuck in cooking ruts? I find one way to make something, and it tastes awesome so I make it that way every time over and over again. It doesn’t really get old but it keeps me from trying new things. That’s why when I was roasting some cauliflower with wings I decided to spice things up, literally. If you like cumin and chili, try it together on roasted cauliflower. Depending on how spicy you like your food chili is more mild, or you can use cayenne which is hotter. These poppers are a great side dish.
The only chicken we buy is from a farm in Pennsylvania. It’s not only free range but also soy free which can be hard to come by these days. Organic meat doesn’t ensure that the chicken lived outside in the sunshine for even a day. I always say if you can it’s great to know the farmer and buy local. It’s great when you can ask them questions or even see where your food comes from. I love chicken wings because my favorite part of a roasted chicken is the crispy seasoned skin. These have a lot of that and the more spices you put on the better it is. The coconut oil helps crisp the skin and keep the seasoning on.
chicken wings (I usually make a batch of 8-12)
black crushed pepper
- Place wings in a pan and rub melted coconut oil on the skin. Then add the spices (the more the better)
- Start roasting at 400°F for about 20 minutes. Reduce to 350°F for about an hour or until tender. It depends on how large the wings are.
1 organic head of cauliflower
~2tbsp coconut oil
chili powder (or cayenne which can be spicier)
- Preheat oven to 400°F
- Melt a little less than 2 tbsp coconut oil for a large cauliflower and toss in with raw florets in a glass pan.
- Season with salt cumin and chili and roast for half hour or until tender.