Baked Mango Cauliflower Wings
with "Bleu Cheese" Potato Salad
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- 10 oz potatoes
- 1 cup flour
- 1 tsp smoked paprika
- 1 head cauliflower
- 2 tbsp vegan butter
- ½ cup hot sauce
- 2 tsp Sriracha
- ¼ cup mango chutney
- 1 carrot
- 2 celery stalks
- ¼ cup Follow Your Heart® High Omega Vegan Bleu Cheese*
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
Preheat the oven to 425°F. Peel and chop the potatoes and add them to a small saucepan. Cover with 1 inch of water, bring to a boil, and cook until just tender, about 10 to 12 minutes. Drain potatoes and transfer to a large bowl.
Add the flour, smoked paprika, 1 cup water, and ½ tsp salt in a large bowl and whick to combine. Trim and cut the cauliflower into small florets. Add the cauliflower florets to the bowl with the batter and toss well. Coat a baking sheet with 1 tbsp vegetable oil and transfer the cauliflower to the baking sheet, shaking off any excess batter. Bake until crispy, about 18 to 20 minutes.
Place a medium saucepan over medium heat and add the butter, hot sauce, Sriracha, and mango chutney. Cook the mango hot sauce, stirring often, until hot, about 2 to 3 minutes.
Peel and dice the carrot into ½ inch cubes. Dice just 1 celery stalk and cut the remaining stalk into 3 inch pieces for dipping. Add the diced carrots and diced celery to the potatoes with just half the bleu cheese dressing and a pinch of salt and pepper. Toss bleu cheese potato salad to evenly coat.
Once finished, add the baked cauliflower to the saucepan with the mango hot sauce and toss to coat (you may have to work in batches). Using a slotted spoon, transfer the mango cauliflower back to the baking sheet and bake until sticky, about 3 to 5 minutes more.
Divide the baked mango cauliflower wings between large plates serve with the bleu cheese potato salad and celery sticks. Serve with remaining bleu cheese dressing for dipping.