Looking for a bold, flavorful vegan dish? This Chili Mango Glazed Cauliflower delivers a perfect balance of sweet, tangy, and spicy flavors with a crispy texture that’s utterly irresistible. Coated in a golden batter, fried to perfection, and tossed in a vibrant chili mango glaze, this recipe is perfect as an appetizer, side, or even a main dish.
Ingredients:
Sauce:
- ½ cup distilled white vinegar
- ½-¾ cup sugar (adjust to desired sweetness)
- 1 very ripe mango (160g of flesh)
- 2 tbsp lime juice
- Pinch of salt
- 1-2 tsp sriracha or other chili sauce (adjust for spice preference)
Corn Starch Slurry:
- 1½ tbsp cornstarch
- 3 tbsp room temperature water
Cauliflower:
- 2 small heads of raw cauliflower (around 650g total, makes ~3 cups of florets)
- Canola or other neutral oil (for frying)
Cauliflower Batter:
- ½ cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- ¾ cup room temperature water
Cauliflower Breading:
- 2 cups Japanese breadcrumbs (or breadcrumbs of choice)
Optional Garnishes:
- Bell peppers (sautéed)
- Spring onions (for topping)
Instructions:
- Make the Sauce: In a blender, combine vinegar, sugar, mango flesh, lime juice, salt, and sriracha. Blend until smooth.Transfer the mixture to a saucepan and heat over medium heat until it begins to simmer.Mix the cornstarch slurry (cornstarch + water) in a small bowl, then stir it into the simmering sauce. Cook for 2-3 minutes, stirring constantly, until the sauce thickens. Remove from heat and set aside.
- Prepare the Cauliflower: Break the cauliflower into bite-sized florets. In a bowl, whisk together flour, cornstarch, baking powder, salt, and water until smooth Dip each floret into the batter, letting excess drip off, then coat with breadcrumbs. Place the breaded florets on a plate.
- Cook the Cauliflower: Heat oil in a deep skillet or frying pan over medium heat. Fry the florets in batches until golden and crispy, about 3-4 minutes per batch. Drain on a paper towel-lined plate.
- Assemble the Dish: In a large bowl, toss the crispy cauliflower with the chili mango glaze until evenly coated. Sauté bell peppers, if using, and add them to the dish. Garnish with spring onions.
- Serve: Serve immediately as a snack, appetizer, or main dish.
Conclusion:
This Chili Mango Glazed Cauliflower is an explosion of flavors and textures that will delight your taste buds. Crispy on the outside, tender on the inside, and coated in a luscious sweet-spicy glaze, it’s a versatile vegan recipe that will impress everyone at the table. Perfect for parties, potlucks, or a flavorful weeknight treat!
Chili Mango Glazed Cauliflower: A Sweet and Spicy Vegan Delight
A crispy, fried cauliflower dish coated in a sweetand spicy chili mango glaze, perfect for a bold and satisfying vegan meal.
Ingredients
Sauce:
- ½ cup distilled white vinegar
- ½-¾ cup sugar adjust to desired sweetness
- 1 very ripe mango 160g of flesh
- 2 tbsp lime juice
- Pinch of salt
- 1-2 tsp sriracha or other chili sauce adjust for spice preference
Corn Starch Slurry:
- 1½ tbsp cornstarch
- 3 tbsp room temperature water
Cauliflower:
- 2 small heads of raw cauliflower around 650g total, makes ~3 cups of florets
- Canola or other neutral oil for frying
Cauliflower Batter:
- ½ cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- ¾ cup room temperature water
Cauliflower Breading:
- 2 cups Japanese breadcrumbs or breadcrumbs of choice
Optional Garnishes:
- Bell peppers sautéed
- Spring onions for topping
Instructions
- Make the Sauce: In a blender, combine vinegar, sugar, mango flesh, lime juice, salt, and sriracha. Blend until smooth. Transfer the mixture to a saucepan and heat over medium heat until it begins to simmer. Mix the cornstarch slurry (cornstarch + water) in a small bowl, then stir it into the simmering sauce. Cook for 2-3 minutes, stirring constantly, until the sauce thickens. Remove from heat and set aside.
- Prepare the Cauliflower: Break the cauliflower into bite-sized florets. In a bowl, whisk together flour, cornstarch, baking powder, salt, and water until smooth Dip each floret into the batter, letting excess drip off, then coat with breadcrumbs. Place the breaded florets on a plate.
- Cook the Cauliflower: Heat oil in a deep skillet or frying pan over medium heat. Fry the florets in batches until golden and crispy, about 3-4 minutes per batch. Drain on a paper towel-lined plate.
- Assemble the Dish: In a large bowl, toss the crispy cauliflower with the chili mango glaze until evenly coated. Sauté bell peppers, if using, and add them to the dish. Garnish with spring onions.
- Serve: Serve immediately as a snack, appetizer, or main dish.