Baked Mango-Tamarind Cauliflower Wings (Print Version)
# Ingredients:
→ Main Components
01 -
1 head cauliflower
02 -
1 cup all-purpose flour (or chickpea flour)
03 -
¾ cup water
→ Batter Seasonings
04 -
½ teaspoon chili powder, divided
05 -
¼ teaspoon paprika
06 -
½ teaspoon salt
07 -
⅛ teaspoon ginger powder
08 -
¼ teaspoon ground pepper
→ Mango-Tamarind Sauce
09 -
½ cup mango puree
10 -
1 tablespoon tamarind paste
11 -
¼ cup dark brown sugar (or jaggery)
12 -
2 teaspoons fresh ginger, minced
13 -
1 tablespoon neutral oil (or butter)
14 -
2 teaspoons soy sauce
15 -
½ teaspoon vinegar
→ Garnish
16 -
Sesame seeds
17 -
Scallions, thinly sliced
18 -
Cilantro-mint chutney, for serving
# Instructions:
01 -
Preheat the oven to 220°C (425°F).
02 -
Remove leaves from cauliflower head and cut off the stem. Wash thoroughly and cut into bite-sized florets.
03 -
In a large bowl, whisk together all-purpose flour, ¼ teaspoon chili powder, paprika, salt, ginger powder, and ground pepper. Gradually add water while whisking until you achieve a thick but not runny consistency.
04 -
Add cauliflower florets to the batter and toss with tongs until thoroughly coated, ensuring batter reaches all crevices.
05 -
Arrange coated florets on a baking sheet with space between each piece. Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
06 -
While cauliflower bakes, combine mango puree and tamarind paste in a saucepan over medium-low heat. Whisk in remaining ¼ teaspoon chili powder, brown sugar, minced ginger, oil, soy sauce, and vinegar. Simmer for 3-5 minutes until thickened.
07 -
Add baked cauliflower to the sauce and toss until well-coated. Transfer to a serving platter, garnish with sesame seeds and sliced scallions. Serve with cilantro-mint chutney on the side.
# Notes:
01 -
For a gluten-free version, use chickpea flour instead of all-purpose flour.
02 -
The sauce can be made ahead of time and reheated before coating the cauliflower.