One snack, endless possibilities. This trio of sauces gives each Cauliflower Wing its own character: from fresh to tangy and from creamy to smoky. This serving tip proves that simplicity and variety go together perfectly. Ideal for a creative lunch, drinks or tasting experience where guests can combine and dip themselves.
First, make the mango chutney. Heat the oil in a small pan over medium-high heat and fry the red onion until translucent. Add the ginger and chilli and fry briefly. Add the mango, vinegar and sugar or honey to the pan and simmer gently for 10-15 minutes, until the mango is soft and the chutney has thickened slightly. Stir frequently. Season with a pinch of salt and let the chutney cool slightly. Just before serving, mix in the fresh coriander and some fresh cubes of mango.
Then bake the Cauliflower Wings in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.
Get all the sauces ready and prepare a plate with the Cauliflower Wings. Serve with the toasted baguette, enjoy!