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.