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!