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Baked Mango Sriracha Cauliflower Wings Recipe

Spice up your life with these irresistible Baked Mango Sriracha Cauliflower Wings! A delicious fusion of sweet and spicy, these crispy, baked cauliflower florets are tossed in a vibrant mango sriracha glaze – a flavor explosion that's better than takeout! Imagine the perfect blend of sweet mango preserves, fiery sriracha, and tangy orange juice creating an unforgettable glaze. This gluten-free recipe is easily adaptable, offering oil-free baking for a healthier twist. Perfect as a vegan appetizer, satisfying main course, or game-day snack. Get ready for a flavor adventure!

Prep Time 20 mins
Cook Time 55 mins
Calories 725.1 kcal
Protein 23g
Rating 4.0 (1 Reviews)
Baked Mango Sriracha Cauliflower Wings 105

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Mango Sriracha Cauliflower Wings

  • 1 large head cauliflower
  • Not found in recipe as a separate ingredient with explicit measurement
  • 1 cup oat flour, 1/2 cup rice flour, 1/4 cup sorghum flour
  • 1/2 teaspoon salt
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  • 2 tablespoons olive oil (optional)
  • 1/2 cup mango preserves
  • 2 tablespoons sriracha sauce (or to taste)
  • Not found in recipe (Sriracha sauce is used)
  • 1/4 cup orange juice
  • Not found in recipe
  • 1 cup oat flour
  • 1/2 cup rice flour
  • 1/4 cup sorghum flour
  • 1 teaspoon baking powder
  • 1 cup unsweetened plant-based milk (soy, almond, etc.)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup (optional)

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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.).

Nutrition Information (Approximate per serving)

Sodium

50 g

Sugar

351g

Fat

1g

Carbs

56g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Side Dishes Fruit Vegetables Caribbean Dinner Party Vegan Vegetarian Dietary Tropical Fruit Mango Cauliflower