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 2-inch bite-sized florets of uniform size for even cooking.
03 -
In a large bowl, whisk together flour, ¼ teaspoon chili powder, paprika, salt, ginger powder, and ground pepper until fully combined. Gradually add water while whisking continuously to prevent lumps, creating a batter that coats the back of a spoon but drips off slowly.
04 -
Working in batches, dip cauliflower florets into the batter, ensuring complete coverage. Allow excess batter to drip off before arranging on a parchment-lined baking sheet with ½ inch spacing between pieces.
05 -
Bake in the preheated oven for 10 minutes, then carefully flip each piece using tongs. Return to oven for another 10 minutes until the coating turns golden brown and develops a crispy exterior.
06 -
While cauliflower bakes, combine mango puree and tamarind paste in a saucepan over medium-low heat. Whisk continuously to integrate the tamarind. Add remaining chili powder, brown sugar, minced ginger, oil, soy sauce, and vinegar. Simmer gently for 3-5 minutes until slightly thickened but still pourable.
07 -
Gently toss the hot baked cauliflower in the warm sauce, ensuring each piece is thoroughly coated. Transfer to a serving platter, sprinkle with sesame seeds and sliced scallions for texture contrast. Serve immediately with cooling cilantro-mint chutney.
# Notes:
01 -
For extra crispiness, let the battered cauliflower rest for 5 minutes before baking to allow the coating to set properly.
02 -
The sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Gently reheat before tossing with freshly baked cauliflower.
03 -
For a spicier version, add a finely chopped fresh chili to the sauce during the final minute of simmering.