Chili Mango Glazed Cauliflower 

Chili Mango Glazed Cauliflower 

Chili Mango Glazed Cauliflower is a sweet, spicy, and tangy dish that transforms roasted cauliflower into an explosion of flavors. The cauliflower florets are roasted to golden perfection, then coated in a vibrant glaze made from fresh mango, chili sauce, lime juice, and a touch of honey or maple syrup. This dish offers a perfect balance of heat and sweetness, with the cauliflower soaking up the sticky glaze. It makes a fantastic appetizer, side dish, or even a meatless main course, offering a healthier alternative to traditional fried options.

Ingredients:

For the Sauce:

1/2 cup distilled white vinegar

1/2 to 3/4 cup sugar (adjust according to desired sweetness)

1 very ripe mango (about 160g of flesh)

2 tbsp lime juice

Pinch of salt

1-2 tsp Sriracha or other chili sauce (adjust according to desired spice level)

For the Cornstarch Slurry:

1 1/2 tbsp cornstarch

3 tbsp room-temperature water

For the Cauliflower:

2 small heads of raw cauliflower (about 650g total, makes around 3 cups of florets)

 Olive oil r other neutral oil for frying

For the Batter:

1/2 cup all-purpose flour

1 tbsp cornstarch

1 tsp baking powder

1 tsp salt

3/4 cup room-temperature water

For the Breading:

2 cups Japanese breadcrumbs (Panko) or breadcrumbs of choice

For Sauteing and Garnishing:

Bell peppers (optional)

Spring onions (optional, for topping)

Instructions:

1. Prepare the Sauce:

Blend vinegar, sugar, mango, lime juice, salt, and Sriracha in a blender until smooth.

Pour the mixture into a saucepan and heat over medium heat until it begins to simmer.

Mix the cornstarch and water to form a slurry, then stir it into the sauce. Cook until the sauce thickens slightly. Set aside.

2. Prep the Cauliflower:

Break the cauliflower into bite-sized florets.

3. Make the Batter:

In a bowl, combine the flour, cornstarch, baking powder, and salt.

Gradually whisk in the water until a smooth batter forms.

4. Coat the Cauliflower:

Dip each cauliflower floret into the batter, ensuring it is fully coated.

Roll the coated florets in breadcrumbs until evenly covered.

5. Fry the Cauliflower:

Heat oil in a pot or skillet to 350°F (175°C).

Fry the breaded cauliflower in batches until golden and crispy. Drain on a paper towel.

6. Glaze the Cauliflower:

Toss the fried cauliflower in a skillet with the prepared sauce over medium heat until fully coated.

Optional: Add bell peppers to the skillet and sauté briefly.

7. Serve:

Top with spring onions (if using) and serve immediately. Enjoy!

Notes and Tips:

Roasting the Cauliflower:

Preparation: Cut the cauliflower into evenly-sized florets for even cooking.

Temperature: Roast at 425°F (220°C) for 20-25 minutes, until golden and crispy on the edges.

Seasoning: Lightly toss with olive oil, salt, and pepper before roasting.

Making the Glaze:

Consistency: The glaze should be smooth and slightly thick; you can blend the mango puree if needed.

Adjusting Heat: Customize the spice level by increasing or reducing the chili sauce.

Optional Additions: Add a pinch of red pepper flakes for extra heat or a dash of soy sauce for a savory depth.

Coating the Cauliflower:

After roasting, toss the cauliflower in the warm glaze to ensure an even coating.

For extra caramelization, return the glazed cauliflower to the oven for an additional 5 minutes.

Serving Suggestions:

Garnish with chopped cilantro, sesame seeds, or green onions for freshness and texture.

Serve as a side dish, over rice or quinoa, or as a topping for grain bowls.

Pair with a cooling dip like yogurt sauce if you want to balance the heat.

Make-Ahead and Storage:

Prep Ahead: Make the glaze ahead of time and refrigerate for up to 3 days.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

This Chili Mango Glazed Cauliflower is a flavor-packed, plant-based dish that’s both satisfying and easy to make, offering a delicious way to enjoy more vegetables!

 

 

 

 

 

 

 

 

 

 

 

 

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