Chili Mango Glazed Cauliflower (Vegan Recipe)
Ingredients:
For the Sauce:
1/2 cup distilled white vinegar
1/2 to 3/4 cup sugar (adjust according to desired sweetness)
1 very ripe mango (about 160g of flesh)
2 tbsp lime juice
Pinch of salt
1-2 tsp Sriracha or other chili sauce (adjust according to desired spice level)
For the Cornstarch Slurry:
1 1/2 tbsp cornstarch
3 tbsp room-temperature water
For the Cauliflower:
2 small heads of raw cauliflower (about 650g total, makes around 3 cups of florets)
oil for frying
For the Batter:
1/2 cup all-purpose flour
1 tbsp cornstarch
1 tsp baking powder
1 tsp salt
3/4 cup room-temperature water
For the Breading:
2 cups Japanese breadcrumbs (Panko) or breadcrumbs of choice
For Sautéing and Garnishing:
Bell peppers (optional)
Spring onions (optional, for topping)
Instructions:
1. Prepare the Sauce:
Blend vinegar, sugar, mango, lime juice, salt, and Sriracha in a blender until smooth.
Pour the mixture into a saucepan and heat over medium heat until it begins to simmer.
Mix the cornstarch and water to form a slurry, then stir it into the sauce. Cook until the sauce thickens slightly. Set aside.
2. Prep the Cauliflower:
Break the cauliflower into bite-sized florets.
3. Make the Batter:
In a bowl, combine the flour, cornstarch, baking powder, and salt.
Gradually whisk in the water until a smooth batter forms.
4. Coat the Cauliflower:
Dip each cauliflower floret into the batter, ensuring it is fully coated.
Roll the coated florets in breadcrumbs until evenly covered.
5. Fry the Cauliflower:
Heat oil in a pot or skillet to 350°F (175°C).
Fry the breaded cauliflower in batches until golden and crispy. Drain on a paper towel.
6. Glaze the Cauliflower:
Toss the fried cauliflower in a skillet with the prepared sauce over medium heat until fully coated.
Optional: Add bell peppers to the skillet and sauté briefly.
7. Serve:
Top with spring onions (if using) and serve immediately. Enjoy!
