I’m obsessed with foodgawker.com, especially the search by ingredient function. Whatever food I’m obsessed with at the moment, I can type it in and the website spits back dozens of beautiful images and recipes. My current obsession is Sriracha, and using foodgawker I recently discovered a recipe on a vegan site for Mango Sriracha Califlower Wings. Such an odd concept…but as I read the directions I decided to give it a try. I always appreciate different, even if vegan sounds a little intimidating!
There are two parts to this recipe: bake and glaze. For the first part the head of cauliflower needs to be cut into bite size pieces. If I haven’t mentioned it before, I really enjoy chopping, dicing, and slicing. My cut cauliflower filled a large bowl and I wondered if I’d need to double the batter and glaze.
The batter to bake the cauliflower with was easy to mix up. I followed the recipe exactly and the result was thick enough to coat the cauliflower well. I coated the cauliflower by throwing it in the batter bowl and fishing it out with a fork, but there was still a lot of batter that dripped onto my parchment paper. Next time I might use another smaller bowl for coating in smaller batches so I don’t have that problem. The batter went very far and actually covered most of my cut cauliflower, so doubling the recipe was not necessary.
While the cauliflower baked I got my
mango orange Sriracha glaze heating in a pan. I added an extra 1/8 cup of Sriracha because I love the burn! When I took the cauliflower out it was a little soft, so I ended up baking several additional minutes. After finishing baking, I noticed that the extra batter had cooked together so the pieces of baked cauliflower were one big piece. Nothing a pizza slicer couldn’t handle though. I sampled a bite and even without sauce the baked cauliflower was pretty tasty from the spices. I tossed the freshly cut bites into the sauce pan and turned up the heat, trying to stir gently to avoid mashing up the cauliflower.
Because of my pieces fusing together, I didn’t end up with a bunch of beautiful bite size pieces like the pictures in the recipe, but that was okay. I ended up serving with a half cup of cooked quinoa and the end result reminded me a lot of an orange chicken bowl from somewhere like Panda Express. Except it had an amazing spicy kick and was about half the calories 😉 No finished meal shot because it photographed so poorly.
I unfortunately could not find mango jelly at several grocery stores, so as mentioned, I used orange marmalade. In an attempt to compensate for this I used a mango blend instead of orange juice, but I couldn’t really detect that flavor. It looks like based on the comments it’s possible to sub in fresh mashed up mango, but I wasn’t feeling like enough of a kitchen wiz to try that yet. I want to make this again in the future, and I’ll definitely make sure I use mango next. That being said, the orange flavor was wonderful on this but I think the combination of spiciness with mango would be even better.
Ease: 3/4 – Hard to get the cauliflower baked just right.
Guiltless: 2/4 – Sooooo much sugar in the marmalade. Maybe making with fresh mango (or at least a no-sugar added jelly) would bump this up to a 3.
Leftovers: 3/4 – I went ahead that night and cooked extra quinoa to go in my 3 tupperware containers of leftovers to make my life easier. Some voodoo happened when I heated it back up and the cauliflower just kind of disappeared. I mean…it was it there, but it kind of fused with the sauce and turned into a big spicy orange quinoa mash. 4 on flavor but 2 for resembling the former meal.