Chili Mango Glazed Cauliflower
Crispy cauliflower coated in a slightly tangy, spicy, and sweet mango glaze. This is so delicious and satisfying!
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
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