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  • Jeeca Jeeca
  • - May 30, 2020
  • - 5:38 am

Chili Mango Glazed Cauliflower (Vegan Recipe)

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Here in the Philippines we have mangoes all year round but they’re sweetest in the summer!

I made these Chili Mango Glazed Cauliflower for the first time last July and recently just tried it again with a few adjustments.

FOR THE MANGO CHILI SAUCE

I simply blended together:

  • 1/2 cup distilled white vinegar
  • 1/2 cup to 3/4 cup sugar adjust according to desired sweetness
  • 1 very ripe mango 160g of flesh
  • 2 tbsp lime juice
  • Pinch of salt
  • 1-2 tsp sriracha or other chili sauce feel free to adjust according to desired spice

FOR THE SLURRY:

  • 1 1/2 tbsp cornstarch + 3 tbsp room temperature water mixed into a slurry

PREPARING THE CAULIFLOWER

I used my crispy cauliflower recipe as the base for this one and made the sauce. For the sauce, you can easily adjust the measurements based on your desired flavours. Hope you like it!

Here’s a little on how I coated and cooked these:

Dipped in the batter then coated in the breadcrumbs.

Fried to a crisp in some neutral oil.

So crispy!

SERVE AND ENJOY YOUR CHILI MANGO CAULIFLOWER!

This is best enjoyed freshly cooked. Find the full recipe below!

Check out my other cauliflower recipes here!

Find the full recipe below!

If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂

Are you looking for more delicious, vegan recipes?

Check out my Vegan Kitchen eBook, which contains over 95 recipes that are packed with flavour and made with simple and easily accessible ingredients! Two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.?


Chili Mango Glazed Cauliflower

Jeeca
5 from 1 vote
Crispy cauliflower coated in a slightly tangy, spicy, and sweet mango glaze. This is so delicious and satisfying!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Side Dish, Snack
Cuisine Fusion
Servings 3
Calories 322 kcal

Ingredients
  

Sauce

  • 1/2 cup distilled white vinegar
  • 1/2-3/4 cup sugar adjust according to desired sweetness
  • 1 very ripe mango 160g of flesh
  • 2 tbsp lime juice
  • Pinch of salt
  • 1-2 tsp sriracha or other chili sauce feel free to adjust according to desired spice

Corn Starch Slurry

  • 1 1/2 tbsp cornstarch
  • 3 tbsp room temperature water

Cauliflower

  • 2 small heads of raw cauliflower around 650g total, makes around 3 cups of florets
  • Canola or other neutral oil for frying

Cauliflower Batter

  • 1/2 cup all-purpose flour
  • 1 tbsp corn starch
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 cup room temp. water

Cauliflower Breading

  • 2 cups Japanese breadcrumbs or breadcrumbs of choice

For Sautéing

  • Bell peppers optional
  • Spring onions for topping (optional)

Instructions
 

Sauce

  • In a blender, add in all the sauce ingredients except the cornstarch and water mix. Feel free to adjust according to desired taste.
    Mix the corn starch and water in a separate bowl. Set aside.

Cauliflower

  • In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency.
  • Evenly coat the florets in the batter. You can do this in batches. In another bowl or plate, add in the bread crumbs.
  • One by one, place each cauliflower from the batter into the breadcrumb mixture. Coat well using one hand (this is to avoid messy hands—I usually use one hand for dry and one hand for wet when coating cauliflower). Press down the bread crumbs on the cauliflower. Set aside once coated.
  • Heat a frying pan with enough oil to submerge at least half of the cauliflowers. You can test out the heat of the oil by placing some bread crumbs. If it bubbles and is hot, place the cauliflower florets and cook until golden brown, moving it around on each side every 2 minutes or so.Once golden brown, set aside on a strainer to drain excess oil or you can put this on a plate with paper towels.

Sautéing

  • Heat the sauce pan and add a little oil. Sauté the bell peppers until cooked, if using.
  • Pour in the sauce puree into the pan.
  • Leave to simmer until it boils. Once it boils, add in the cornstarch mixture/slurry. Stir until it starts to thicken.
  • Turn off heat and add in the crispy cauliflower.
  • Coat well then sprinkle some spring onions if desired. Enjoy while hot!

NUTRITIONAL INFO

Calories: 322kcal | Carbohydrates: 72g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1034mg | Potassium: 1182mg | Fiber: 8g | Sugar: 41g | Vitamin A: 5IU | Vitamin C: 188mg | Calcium: 171mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 4 Comments

  1. Mazie 15 Feb 2021 Reply

    I’m not a big fan of cauliflower, but the sauce looks so good! Do you think this recipe would work replaced with tofu?

    1. Jeeca 16 Feb 2021 Reply

      Hi Mazie! Yes tofu will work great too. You can check out my tofu recipes here https://thefoodietakesflight.com/category/tofu-dishes/ and use a base recipe by coating the tofu in some cornstarch with a bit of salt and then pan-fry them until crisp. Then you can mix it in the sauce too. 🙂

  2. Joy Davis 26 Sep 2022 Reply

    5 stars
    This was absolutely delicious and simple to make! Wow.

    1. Jeeca 28 Sep 2022 Reply

      Thanks Joy! happy you liked it! ◡̈

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Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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