These crispy cauliflower wings are baked to golden brown perfection and tossed with a slightly sweet simple homemade mango-tamarind sauce. Serve these vegan Mango-Tamarind Cauliflower Wings with cilantro-mint chutney for an easy appetizer.
Prepare the head of cauliflower. Begin by peeling away the leaves, and then use a large knife to cut off the stem. Thoroughly wash the cauliflower head. Cut the head into small to medium bite sized florets.
In a large bowl, add the all purpose flour, ¼ teaspoon chili powder, paprika, salt, ginger powder, and ground pepper. Whisk it together until fully combined. Slowly begin to add in the water as you whisk the mixture. The batter should be thick enough to coat the cauliflower florets and run through and crevices but not runny.
Pour the cauliflower florets into the wet mixture. Use tongs to toss the florets until they're thoroughly coated with the batter.
Spread the florets out on a large baking sheet, leaving a bit of space in between each one. Bake in the oven for 20 minutes, pulling them out in the middle to flip them to the other side. They're done when they're golden brown and crispy.
While the cauliflower bakes in the oven, begin preparing the mango-tamarind sauce. In a saucepan on low to medium heat, pour the mango puree and tamarind paste. Whisk together until combined. Then, the ¼ teaspoon of chili powder, brown sugar, ginger, oil, soy sauce, and vinegar and whisk again until combined. Simmer the sauce for 3-5 minutes until it thickens.
Add the cauliflower wings into the pan with the sauce and toss thoroughly to coat. Remove the pan from heat and serve in a platter with sesame seeds, scallions, and a cilantro-mint chutney.
Notes
If you're not vegan, substitute the oil in the mango-tamarind sauce for the same amount in butter.
Alternatively, you can deep fry the florets.
Substitute the all-purpose flour for chickpea flour (besan) for gluten-free option.