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This baked mango-tamarind cauliflower wings recipe transforms humble cauliflower into an explosion of sweet, tangy, and spicy flavors that will make you forget you're eating vegetables. The crispy exterior gives way to tender cauliflower, all coated in a luscious mango-tamarind sauce that balances sweetness with a hint of acidity.
I first made these wings for a game day gathering where several friends were vegetarian. The platter was completely empty within minutes and even the dedicated meat-eaters were asking for the recipe. Now it's my go-to impressive appetizer for any gathering.
Ingredients
- Cauliflower: The star vegetable has a neutral flavor that absorbs the batter and sauce beautifully. Look for firm heads with tight florets and no brown spots
- All-purpose flour: Creates the crispy coating. Can substitute chickpea flour for extra protein and a gluten-free option
- Chili powder: Adds warmth and depth. Adjust amount based on your spice preference
- Mango puree: Sweet ripe mangoes work best. Use fresh or frozen thawed puree for authentic flavor
- Tamarind paste: Provides the essential tang. Find it in international grocery aisles or Asian markets
- Dark brown sugar: Adds rich sweetness. Traditional jaggery can be substituted for more authentic flavor
- Fresh ginger: Brings aromatic heat. Use fresh instead of powder in the sauce for brighter flavor
- Soy sauce: Adds umami depth. Choose low-sodium if watching salt intake
Step-by-Step Instructions
- Prep the cauliflower:
- Begin by removing the leaves and cutting away the stem base. Thoroughly rinse the head under cool water to remove any dirt or debris. Use a sharp knife to cut into evenly sized florets about 2 inches in size. Consistent sizing ensures even cooking across all pieces.
- Make the batter:
- Whisk together the flour and dry spices in a large bowl until completely combined. The spice blend gives the coating a warm flavor even before the sauce is added. Gradually add water while whisking to prevent lumps. The batter should coat the back of a spoon but still drip off slowly. If too thick add a tablespoon of water at a time.
- Coat the cauliflower:
- Working in batches dip each floret into the batter ensuring complete coverage. Allow excess batter to drip off before placing on a parchment-lined baking sheet. Leave about half an inch between pieces to allow hot air circulation which leads to crispier results.
- Bake to perfection:
- Place the baking sheet in a fully preheated 425°F oven. This high temperature creates a crispy exterior. After 10 minutes remove and carefully flip each piece using tongs. This ensures even browning. Return to the oven for another 10 minutes until the coating turns golden brown and crispy.
- Prepare the sauce:
- While the cauliflower bakes combine mango puree and tamarind paste in a saucepan over medium-low heat. The key is to whisk continuously to fully integrate the tangy tamarind. Add remaining spices brown sugar and liquids stirring constantly. Simmer gently allowing flavors to meld and sauce to thicken slightly. The sauce should coat the back of a spoon but remain pourable.
- Coat and serve:
- Gently toss the baked cauliflower in the warm sauce ensuring each piece is thoroughly coated. The hot wings will absorb some sauce creating layers of flavor. Transfer to a serving platter and garnish with sesame seeds and thinly sliced scallions for texture contrast. Serve immediately with cooling cilantro-mint chutney.
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The tamarind paste is truly the secret ingredient in this recipe. I discovered its transformative power during a cooking class in Thailand where the instructor showed how it brings both acidity and depth to dishes. The first time I paired it with mango my family was absolutely stunned by the complexity of flavors from such simple ingredients.
Make It Gluten-Free
This recipe easily adapts for gluten-free diets with a simple flour swap. Chickpea flour creates an exceptionally crispy coating with added protein and nutty flavor. Rice flour also works beautifully creating an even lighter coating. For those avoiding soy use coconut aminos as a direct substitute for soy sauce maintaining that essential umami element without compromising dietary needs.
Perfect Pairings
These cauliflower wings shine alongside cooling accompaniments. The traditional cilantro-mint chutney provides perfect balance but a simple yogurt-based raita works wonderfully too. For a complete meal serve with fragrant basmati rice and quick-pickled vegetables. The wings also make an excellent filling for tacos topped with crunchy slaw and avocado for a fusion approach that delights dinner guests.
Cultural Context
This recipe draws inspiration from Indo-Chinese cuisine which blends Chinese cooking techniques with Indian spices and ingredients. The combination of tamarind and mango is classically South Indian where sweet and sour elements feature prominently in vegetarian cooking. The cauliflower wing concept itself reflects modern plant-based creativity reimagining traditional meat dishes with vegetables while honoring authentic flavor profiles.
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These wings are perfect for gatherings or even weeknight dinners—and they're guaranteed to impress every time!
Frequently Asked Questions
- → Can I make these cauliflower wings gluten-free?
Yes! Simply substitute the all-purpose flour with chickpea flour (as mentioned in the ingredients) and use tamari instead of soy sauce. The rest of the recipe remains exactly the same, and you'll still achieve that perfect crispy texture.
- → How do I know when the cauliflower wings are done baking?
The cauliflower wings are done when they turn golden brown and develop a crispy exterior, which typically takes about 20 minutes at 425°F. Make sure to flip them halfway through cooking for even browning on all sides.
- → Can I prepare the mango-tamarind sauce ahead of time?
Absolutely! The sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Gently reheat it on the stovetop before tossing with the freshly baked cauliflower wings.
- → What can I substitute for tamarind paste?
If you can't find tamarind paste, you can substitute with a mixture of equal parts lime juice and brown sugar, plus a splash of Worcestershire sauce for depth. While not identical, this will provide a similar sweet-tangy flavor profile.
- → What sides pair well with these cauliflower wings?
These wings pair beautifully with cooling sides like cucumber raita, additional cilantro-mint chutney, or a simple green salad. For a complete meal, serve alongside coconut rice or warm naan bread to complement the sweet-tangy flavors.
- → Can I make these spicier?
Definitely! For a spicier version, increase the chili powder or add 1-2 finely chopped fresh chilies to the sauce. You could also add a teaspoon of sriracha or your favorite hot sauce to the glaze for extra heat.