Description

Crispy, golden cauliflower florets coated in a sticky, sweet, and spicy mango chili glaze—this dish is the perfect balance of heat, tanginess, and crunch. Whether you’re looking for a vegan appetizer, a delicious snack, or a bold plant-based main course, this Chili Mango Glazed Cauliflower will become a new favorite.

Ingredients

Scale

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)

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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.

Notes

✔ Gluten-Free Option – Use gluten-free flour and gluten-free breadcrumbs.
✔ Make It Healthier – Bake at 425°F (220°C) for 20-25 minutes, flipping halfway through.
✔ Storage Tips – Store leftovers in an airtight container for up to 3 days. Reheat in the oven to retain crispiness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: Asian-Inspired