These cauliflower wings are perfect for entertaining or for a game day appetizer in lieu of classic buffalo wings! I promise your guests will be impressed by this something new. Admittedly, I would classify “cauliflower wings” as more of cauliflower fritters than anything. But Americans have said NO. These are WANGGSS. The mango-tamarind sauce is inspired by many of my favorite chutneys and achaars (pickles) growing up that use mangoes and tamarinds as their base ingredients! I recently posted them in my Instagram stories and a couple of my friends definitely thought they look like chicken wings, so I totally get it. I always crack up when I think of that meme that says, “did anyone ever ask cauliflower if it wants to be all of these things?”
Ingredients - Notes and Substitutions
Cauliflower: It’s best to work with a head of cauliflower instead of precut florets, but you can certainly opt for precut. Do not use frozen florets. Flour: I recommend using all-purpose flour, but for a gluten-free option you can use chickpea flour (besan) which is a traditional ingredient in Indian cooking. Mango Puree: It’s important to note that if you’re buying a puree, do not purchase a syrup or drink mix unless the only ingredient is mangoes, preferably with no added sugar if possible. My preferred canned puree is alphonso mango pulp which is a variety of mangoes found in India. Tamarind Paste: If you know how to make your own paste, you can definitely do that. I pre-purchased mine from Whole Foods so that it’s completely smooth. Avoid pulpy tamarind mixtures or pastes Dark Brown Sugar: Pleaaase try not to use white granulated or light brown sugar if possible. You can also add sugar towards the end so that you can test whether the sugar content will be too much from the mango. I personally used jaggery and loved the rich deep caramel hints it added. Spice level: I only added ½ teaspoon of chili powder for this recipe but you can omit this is you don’t want something spicy, or add more if you love spicy wings. I think it’s necessary to offset the sweetness from the mango.
How to Bake Crispy Cauliflower Wings
I’m 100% here for this cauliflower everything trend, sorry not sorry! There are many times when I’ve been fooled by a crispy crunchy cauliflower wing and I can’t be mad at it. It’s also such an amazing vegan/vegetarian alternative if you get that perfect crisp to it. These are the step-by-step instructions with a few tips -
Alternative Frying Instructions
Not going to lie, I love anything deep fried. But I hate the mess, the excess oil, and the heat which is why I’ll also opt for baking. But deep frying can be SOOO GOOD. At this point, I’d consider these as more of fritters to be honest. Delicious greasy golden brown fritters! Deep frying instructions - prepare the cauliflower according to step 2 above. Add a ½ teaspoon of baking soda to the batter so that the coating comes out lighter when fried. Continue with coating the cauliflower in the batter. In a deep pan, pour in about two cups of neutral oil and heat on a low to medium heat. Test a piece of batter to see if it begins to bubble. If it does, wait another minute or two to ensure the oil is fully heated, and then add in 6-7 florets at a time to allow them ample space. Fry until golden for 1-2 minutes. Remove from oil using a slotted spoon and place it on a cooling rack over a baking sheet or in a plate lined with a paper towel.
Making the Mango-Tamarind Sauce
The mango-tamarind sauce is kind of a sweet and sour deal and will be unlike anything you’ve ever had if tamarind isn’t familiar to your palate! It’s tangy with a a slight touch of spicy. If you’re starting with fresh mango, puree it in a blender and strain any of the pulp out so you have a smooth consistency. I recommend using two ripe champagne mangoes. Pour the mango puree into a sauce pan on low to medium heat. Add the tamarind paste and whisk until fully combined. Bring the sauce to a simmer and add the brown sugar, ginger, oil, soy sauce, vinegar, and chili powder to the sauce. Stir again until fully combined and continue to simmer until the sauce thickens to where it coats the back of a spatula. Note that it’ll continue to thicken as it cools so don’t let it go too far. Thin it out with water if needed. If you’re not looking to make this dish vegan, I recommend using butter over oil. You can also use this sauce to make chicken wings!
How to Serve
Once your cauliflower is crispy golden brown perfection and our sauce is ready, you can combine them in two ways:
If your sauce and cauliflower needs a little rewarming, I recommend adding the cauliflower directly to your pan if it’s large enough and tossing with a spatula or tongs to coat. Add the cauliflower to a large bowl and pour the sauce over it. Toss until the cauliflower is completely coated.
Transfer the cauliflower to a large serving platter. Garnish it with sesame seeds and chopped scallions. I like to serve it with an herby spicy sauce like my mom’s cilantro-mint chutney with a little added yogurt for creaminess but I think classics like ranch or chipotle aioli would also be delicious.
Make Ahead Instructions
Plan ahead and bring this as an appetizer to game day! You can prep it the night before or the morning of to have ready.
Store and Reheat Instructions
Store the cauliflower wings in an airtight container in the fridge for up to 5 days. Bake the cauliflower in the oven at 375°F for five minutes, or until it gets crispy again. Freezing instructions: To enjoy later, place the mango-tamarind cauliflower wings in a single layer on a baking sheet and transfer to the freezer for 2-3 hours. Once the cauliflower has mostly frozen, transfer them to a freezer bag. When you’re ready to consume, spray a baking sheet with oil and bake the cauliflower in the oven at 375°F for 10-15 minutes, or until it’s warmed through and gets crispy again.
More Appetizer Recipes to try
If you love mangoes, try out these beverages - Restaurant-Style Mango Lassi, Fresh Mango Juice, and Homemade Mango Iced Tea.
Recipe
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