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ImpossibleTM Chicken Nuggets Made From Plants with Jackfruit BBQ Sauce & Cauliflower Mac & Cheese

Impossible™ Chicken Nuggets served in a mini-skillet, with Jackfruit BBQ Sauce & Cauliflower Mac & Cheese
  • 4Servings
  • Super Easy
  • 18Ingredients
  • 10 minPreparation
  • 90 minCooking
  • 100 Total TimeTotal Time

Marcus is an acclaimed chef, restaurateur, author, and philanthropist. Samuelsson's Red Rooster restaurant is famous for fried chicken—and these Impossible Chicken Nuggets Made From Plants are the first nuggets ever—from plants OR chickens—in history to make an appearance on Red Rooster menus. Here, he uses Impossible Chicken Nuggets Made From Plants with a dairy-free cauliflower mac & cheese and jackfruit BBQ dipping sauce. 

18 Ingredients

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  • 1 Package Impossible™ Chicken Nuggets Made From Plants (13.5 oz)
  • 1 Cup diced jackfruit
  • 1 Cup ketchup
  • 1/2 Cup brown sugar
  • 1/4 Cup molasses
  • 1/4 Cup apple cider vinegar
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Mustard Powder
  • 1 Tablespoon Smoked Paprika
  • 1 Teaspoon Old Bay Seasoning
  • 1 Tablespoon Coconut oil
  • 1 Cup Unsweetened Coconut Milk
  • 2 Cups Finely Chopped Cauliflower
  • 1/4 Teaspoon Onion Powder
  • 1/4 Teaspoon Garlic Powder
  • 1 Cup Rigatoni
  • 1 Tablespoon Toasted Breadcrumbs
  • 1 Teaspoon Toasted Unsweetened Coconut Flakes
6 steps
  1. Make the Jackfruit BBQ Sauce

    Bring diced jackfruit and 2 cups of water to a boil. Lower heat and simmer until jackfruit is soft, then drain. Add ketchup, sugar, molasses, vinegar, Worcestershire sauce, mustard powder, paprika, and Old Bay and cook over medium heat until sugar is melted. Puree, then chill.

  2. Prepare the Sauce

    Combine the coconut oil, coconut milk, garlic powder, onion powder, and finely chopped cauliflower in a saucepan and warm, covered, over low heat. Cook, stirring occasionally, until the cauliflower is softened. Remove from heat and puree using a food processor or blender until smooth.

  3. Cook pasta

    Cook rigatoni according to package directions. Drain and set aside.

  4. Bake the Impossible Chicken Nuggets

    Preheat oven to 375°F. Arrange frozen nuggets on baking sheet. Bake for 11 minutes or until golden brown.

  5. Make the Mac and Coconut Cauliflower Cheese

    While the nuggets are baking, make the mac and cheese. Measure out 3/4 cup of the coconut cauliflower cheese sauce. Refrigerate or freeze the remaining sauce to make more cauliflower mac and cheese at a later time. Heat the 3/4 cup of sauce in a pot over medium-low heat. Fold in the cooked and drained pasta, and continue to warm until heated through. Serve topped with toasted breadcrumbs and coconut flakes.

  6. Serve and Enjoy

    Serve your Impossible Chicken Nuggets with your Jackfruit BBQ dipping sauce and cauliflower mac & cheese on the side. Enjoy!

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