Baked Mango Sriracha Cauliflower Wings Recipe

Ingredients for Baked Mango Sriracha Cauliflower Wings

• 1 large head cauliflower, cut into 1 1/2-2 inch florets
• Water
• Flour
• 1/2 teaspoon salt
• Garlic Powder
• Onion Powder
• Smoked Paprika
• Chili Powder
• Cayenne
• Black Pepper
• Oil
• Mango Jam
• Sriracha Sauce
• Hot Sauce
• 1/4 cup orange juice
• Ginger Powder

How to Make Baked Mango Sriracha Cauliflower Wings

1. Preheat oven to 450°F (232°C).
2. Chop cauliflower into 1 1/2 - 2 inch florets.
3. In a large bowl, whisk together batter ingredients: 1 cup oat flour, 1/2 cup rice flour, 1/4 cup sorghum flour, 1 tsp baking powder, 1/2 tsp salt, 1 cup plant-based milk (soy, almond, etc.), 2 tbsp olive oil (optional, for non-oil free version).
4. Dip cauliflower florets into batter, ensuring they are fully coated. Place on a large baking sheet lined with parchment paper.
5. Bake for 20 minutes.
6. While cauliflower bakes, prepare the glaze: In a saucepan over medium heat, combine 1/2 cup mango preserves, 1/4 cup orange juice, 2 tbsp sriracha (or to taste), 1 tbsp apple cider vinegar, and 1 tbsp maple syrup (optional).
7. Simmer the glaze for 5-7 minutes, or until slightly thickened, stirring occasionally. Taste and adjust sweetness, spiciness, and tanginess as needed. You can also substitute with 1 cup fresh or frozen mango puree and maple syrup instead of preserves.
8. Once cauliflower is baked, carefully add it to the hot glaze. Toss gently to coat all florets.
9. Let the glaze come to a boil and thicken for 2-3 minutes. Do not over-toss.
10. Serve immediately. Enjoy hot as is, over rice or quinoa, or with your favorite dipping sauce (ranch, vegan yogurt dip, etc.).