If you love your heat with a side of sweet, these mango habanero cauliflower wings will blow your tastebuds away! Coated in a sweet and sticky sauce, they are unbelievably delicious and perfect for game day snacking!
I’m always so excited when it’s time to share another cauliflower wings recipe. This time: mango habanero cauliflower wings! My first vegan cauliflower wings completely blew up and went viral, but if you like your wings spicy and sweet, these are the cauliflower wings for you. They’re battered and baked, then tossed in the sauce until it coats them deliciously. They’re magical, crave-worthy, and delicious for lunch, snacks, and dinner!
What Makes These Mango Habanero Cauliflower Wings a Hit
These mango habanero cauliflower wings have the perfect balance of sweet and fiery flavours! Here’s what makes them impossible to resist:
- Versatile . Cauliflower wings make the perfect finger food for football games and parties, but you can also make them into a meal.
- Super dippable . The best part about cauliflower wings is that you can dress them up and dip them into many different sauces for endless variety!
- Lightened up . These wings are baked instead of deep-fried, making them a lighter option that still packs in some serious crispy goodness.
- Packed with flavour . Mango brings the tropical sweetness and habanero has a fantastic kick!
Notes on Ingredients
Here’s what you’ll need to make mango habanero cauliflower wings. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Cauliflower Wings:
- Cauliflower – Use a small head of cauliflower for this recipe.
- All-purpose gluten-free flour – Or regular flour if you’re not gluten-free.
- Unsweetened almond milk – Another unflavoured, unsweetened plant milk will work too.
- Sea salt and ground black pepper
- Garlic powder
- Crispy gluten-free breadcrumbs – Or regular breadcrumbs.
For the Sauce:
- Mango chunks – Be sure the mango is ripe and sweet! When fresh mangos aren’t in season, you can use frozen.
- Habanero peppers – You can use a milder pepper if you like (although then you won’t be making mango habanero cauliflower wings!).
- Brown sugar – Or replace with agave nectar, maple syrup, date syrup , or vegan honey .
- Garlic powder
- Sea salt
- Apple cider vinegar and lime juice – Provide acidity and tanginess to balance the sauce.
- Water or vinegar – Used to adjust the consistency of the sauce if needed.
How to Make Mango Habanero Cauliflower Wings
Making these wings is pretty straight forward. Here’s what you’ll need to do!
Cut the cauliflower into wings.
- Prepare . Preheat your oven to 450℉ and line a baking sheet with a silicone mat or greased foil. Cut the cauliflower into bite-sized florets.
- Make the batter . Whisk the flour, almond milk, salt, black pepper, and garlic powder in a bowl and place the breadcrumbs in a second bowl.
Dredge the cauliflower.
- Dredge the cauliflower . Dip the cauliflower in the batter, coat in the breadcrumbs, and place on the baking sheet.
- Bake . Cook the cauliflower wings in the oven for 22 minutes.
Make the sauce.
- Make the sauce . Mix the sauce ingredients in a blender , then heat on the stove over low heat for 5 minutes. Adjust the consistency and flavour by adding water and/or vinegar.
- Sauce the wings . Toss the cauliflower wings in the mango habanero sauce, then return them to the baking sheet. Bake for another 5 minutes, then serve.
Tips and Variations
- Cut the cauliflower into even sizes . They’ll all finish cooking at the same time when they’re cut to the same size.
- Try another fruit . Being from Jamaica, I adore the mango in this recipe, but peaches or apricots would be fantastic too, as would pineapple.
- Wear gloves while prepping the habanero . If you decide to scoop the seeds and ribs out of the habanero to make your sauce a touch milder, be sure to wear gloves. The oils from the pepper can really burn your skin if you’re not careful!
Serving Suggestions
While you can serve these mango habanero chicken wings on their own, I like them best with a cool and creamy sauce like Vegan Ranch Dressing . You can also make them a meal by serving them with rice or quinoa in a meal bowl. Try making them into tacos or wrapping them into burritos too!
How to Store and Reheat Leftovers
- Refrigerator : Store any leftover mango habanero cauliflower wings in an airtight container in the refrigerator. They will stay fresh for up to 4 days. I don’t recommend freezing this recipe.
- To reheat : For maximum crispiness, reheat the cauliflower on a parchment-lined pan in a 400ºF oven or air fryer . You can also reheat it in the microwave or in a non-stick skillet, but it won’t be as crispy.
More Vegan Cauliflower Wing Recipes
- BBQ Cauliflower Wings
- Cheesy Buffalo Cauliflower Wings
- Lemon Pepper Cauliflower Wings
- Sweet and Sour Cauliflower Wings
Ingredients
Cauliflower Wings
- 1 small head cauliflower , if using a large head, you may need to double the batter and sauce quantities
- ½ cup all purpose gluten free flour mix , 60 grams
- ½ cup unsweetened almond milk , 120 grams
- ¼ teaspoon sea salt , 1.5 grams
- ¼ teaspoon ground black pepper , 0.5 grams
- ½ teaspoon garlic powder , 1.5 grams
- 1 cup crispy gluten free breadcrumbs , seasoned with salt and pepper OR toast your breadcrumbs slightly before using, 50 grams
Sauce
- 2 cups soft mango chunks , from 2 very ripe mangoes, about 340 grams each with seeds in the middle
- 2 to 4 habanero peppers , orange or red (green will change the colour of your sauce )or 2 tablespoons ¼ cup red hot sauce (if you want it super spicy, add up to 4 habanero peppers – I personally used 2 habaneros).
- ¼ cup brown sugar , depending on how sweet your mangoes are – start with 2 tablespoons, add as much as you need. You can also use agave nectar or maple syrup or a honey alternative, 50 grams
- 2 teaspoons garlic powder , 6 grams
- 1 teaspoon sea salt , 5 grams
- 2 tablespoons apple cider vinegar , or regular white vinegar, 30 grams
- ¼ cup lime juice , 60 grams
- extra water or vinegar , to slightly thin out sauce if needed
Instructions
Cauliflower Wings
- Preheat oven to 450℉/230℃.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems). Chop the cauliflower into smaller pieces to resemble the size of wings.
- In a separate bowl, whisk the gluten free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture one at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumbs to coat completely, then place onto the baking sheet. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, make the sauce.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and eat immediately – enjoy!
Sauce
- While the wings are baking, blend your mango, habanero peppers brown sugar, garlic powder, sea salt, apple cider vinegar and lime juice in a blender until pureed. Taste test and add more sugar, vinegar or heat based on your preferences.
- In a small pot over low heat, stir all the sauce ingredients. Heat for about 5 minutes until ingredients are all cooked through. Add up to 2 tablespoons water OR apple cider vinegar (don’t add more vinegar if your sauce is already a good balance of brine) to thin out the sauce slightly if desired.
- Remove from heat and let cool completely. Taste a little bit to decide if you need more sugar or acid (vinegar) to balance out the heat; if so, add a tablespoon at a time until your desired heat. Please note that especially depending on the amount of habaneros or hot sauce you use, these wings are hot so take caution!
Notes
- Refrigerator : Store any leftover mango habanero cauliflower wings in an airtight container in the refrigerator. They will stay fresh for up to 4 days. I don’t recommend freezing this recipe.
- To reheat : For maximum crispiness, reheat the cauliflower on a parchment-lined pan in a 400ºF oven or air fryer . You can also reheat it in the microwave or in a non-stick skillet, but it won’t be as crispy.
Mango Habanero Cauliflower Wings
Ingredients
Cauliflower Wings
- 1 small head cauliflower if using a large head, you may need to double the batter and sauce quantities
- ½ cup all purpose gluten free flour mix 60 grams
- ½ cup unsweetened almond milk 120 grams
- ¼ teaspoon sea salt 1.5 grams
- ¼ teaspoon ground black pepper 0.5 grams
- ½ teaspoon garlic powder 1.5 grams
- 1 cup crispy gluten free breadcrumbs seasoned with salt and pepper OR toast your breadcrumbs slightly before using, 50 grams
Sauce
- 2 cups soft mango chunks from 2 very ripe mangoes, about 340 grams each with seeds in the middle
- 2 to 4 habanero peppers orange or red (green will change the colour of your sauce )or 2 tablespoons ¼ cup red hot sauce (if you want it super spicy, add up to 4 habanero peppers - I personally used 2 habaneros).
- ¼ cup brown sugar depending on how sweet your mangoes are - start with 2 tablespoons, add as much as you need. You can also use agave nectar or maple syrup or a honey alternative, 50 grams
- 2 teaspoons garlic powder 6 grams
- 1 teaspoon sea salt 5 grams
- 2 tablespoons apple cider vinegar or regular white vinegar, 30 grams
- ¼ cup lime juice 60 grams
- extra water or vinegar to slightly thin out sauce if needed
Instructions
Cauliflower Wings
- Preheat oven to 450℉/230℃.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems). Chop the cauliflower into smaller pieces to resemble the size of wings.
- In a separate bowl, whisk the gluten free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture one at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumbs to coat completely, then place onto the baking sheet. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, make the sauce.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and eat immediately - enjoy!
Sauce
- While the wings are baking, blend your mango, habanero peppers brown sugar, garlic powder, sea salt, apple cider vinegar and lime juice in a blender until pureed. Taste test and add more sugar, vinegar or heat based on your preferences.
- In a small pot over low heat, stir all the sauce ingredients. Heat for about 5 minutes until ingredients are all cooked through. Add up to 2 tablespoons water OR apple cider vinegar (don’t add more vinegar if your sauce is already a good balance of brine) to thin out the sauce slightly if desired.
- Remove from heat and let cool completely. Taste a little bit to decide if you need more sugar or acid (vinegar) to balance out the heat; if so, add a tablespoon at a time until your desired heat. Please note that especially depending on the amount of habaneros or hot sauce you use, these wings are hot so take caution!
Notes
- Refrigerator : Store any leftover mango habanero cauliflower wings in an airtight container in the refrigerator. They will stay fresh for up to 4 days. I don’t recommend freezing this recipe.
- To reheat : For maximum crispiness, reheat the cauliflower on a parchment-lined pan in a 400ºF oven or air fryer . You can also reheat it in the microwave or in a non-stick skillet, but it won’t be as crispy.
Nutrition
Mango Habanero Cauliflower Wings https://jessicainthekitchen.com/mango-habanero-cauliflower-wings/ June 20, 2025
Whether you add it to sandwiches or serve it up as a side dish, this broccoli slaw recipe is going to be a HIT! It’s crisp and crunchy, sweet and savory, with a creamy vegan dressing so good, you’ll want to eat it with a spoon.
I love pairing broccoli slaw with cheesy buffalo cauliflower wings for a crispy, spicy, and balanced bite.
Most slaw recipes—like my KFC Coleslaw —are made with cabbage. But I wanted to switch things up and use broccoli instead! While you can buy bags of broccoli slaw at the grocery store, I wanted to maximize the crisp texture of this recipe by incorporating the stems AND the florets, so I started with whole heads of broccoli. I add apple and raisins for sweetness, almonds for crunch, and green onions for a little bit of bite. A sweet-and-tangy vegan mayo dressing ties it all together, making this broccoli slaw recipe more than just a side salad—it might steal the show!
What Makes This Broccoli Slaw So Darn Good
This broccoli slaw is a standout, with bigger flavour and crisper texture than a typical coleslaw or Kale Slaw . Here’s what makes it so delicious:
- The perfect balance of flavours . The combination of sweet apples and raisins, slightly bitter broccoli, and punchy green onions creates a perfectly balanced flavour profile.
- A variety of textures . From the crisp crunch of fresh broccoli to the nutty bite of almonds and chewy raisins, this slaw offers a variety of textures that makes each bite interesting.
- Super versatile . While this broccoli slaw is perfect as a side dish, you can enjoy it as a topping for sandwiches or burgers or even add it to meal bowls. It pairs well with so many foods!
Notes on Ingredients
Here’s a breakdown of the key ingredients for this broccoli slaw recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Slaw:
- Broccoli – Use both florets and stems for varying textures in your slaw.
- Green onions
- Apple – Use a variety with a crisp texture, like Honeycrisp.
- Raisins – You can use regular raisins or golden.
- Slivered almonds – Toast the almonds for an extra layer of flavour.
For the Creamy Vegan Dressing:
- Vegan mayonnaise – I like to use my homemade Vegan Mayo .
- Apple cider vinegar – Adds tanginess and balances the flavours. Rice vinegar would also work here.
- Maple syrup – Or Date Syrup .
- Dijon mustard
- Seasonings – Garlic powder, sea salt, and black pepper.
How to Make Broccoli Slaw
Here’s a visual overview of what you’ll need to do to make this broccoli slaw recipe.
Assemble the salad.
- Prep the broccoli. Cut florets into bite-sized pieces, then trim the stems, peel them, and slice them into matchsticks.
- Assemble the slaw. Add the broccoli, green onions, apple, raisins, and almonds to a large bowl.
- Mix the dressing. Whisk all the dressing ingredients in another bowl until smooth.
Add the dressing to the salad.
- Dress the salad. Pour the dressing over the salad and toss to coat.
- Chill and serve. Refrigerate the broccoli slaw for 20–30 minutes, if desired. Serve cold or at room temperature.
Tips for Success
- Use your food processor to shred the broccoli stem . If you want to streamline the prep of this broccoli slaw recipe, use your food processor to shred the broccoli stem. This will give it a finer texture and a little less crunch, which some people prefer!
- Dry the broccoli well . The florets can hold a lot of water! Ensure they are completely dry to prevent that excess water from diluting the dressing.
- Chill if you have time . Allow the slaw to chill in the refrigerator for at least 30 minutes after mixing to help the flavours meld together.
Variations
- Swap out the raisins . Not a raisin fan? Dried cranberries or currants work just as well for a touch of sweetness.
- Make it nut-free . Swap the almonds for sunflower seeds or pepitas.
- Swap the mayo for yogurt . Use Vegan Yogurt to make a tangier dressing.
Serving Suggestions
Coleslaw is a classic accompaniment to barbecue favorites and broccoli slaw works the same way! Serve it with Vegan Fried Chicken or as a cool contrast to Jamaican Jerk Tofu . I also love piling it onto Vegan Pulled Mushroom Sandwiches and Quinoa Burgers .
How to Store Leftovers
Transfer any leftover broccoli slaw into an airtight container and store it in the refrigerator for up to 3 days. Give it a good stir before serving. The broccoli will soften a bit towards the end of this time, but it’s still delicious!
More Vegan Salad Recipes
- Jennifer Aniston Salad
- Loaded Potato Salad
- 15 Minute Pasta Salad
- Thai Quinoa Salad
Ingredients
For the Slaw:
- 1 pound broccoli with stems , 2 medium heads ( 450 grams)
- 1 bunch green onions , thinly sliced (about 20 grams)
- 1 medium crisp apple , cut into thin matchsticks (about 1 cup / 120 grams)
- 1 cup raisins , 150 grams
- 1 cup slivered almonds , 150 grams
For the Creamy Vegan Dressing:
- ½ cup vegan mayonnaise , 120 milliliters
- 1 tablespoon apple cider vinegar , 15 milliliters
- 1 tablespoon maple syrup , 15 milliliters
- 1 teaspoon Dijon mustard , 5 milliliters
- ¼ teaspoon garlic powder , 1 gram
- ¼ teaspoon sea salt , 1 gram
- Freshly ground black pepper , to taste
Instructions
- Cut the florets from the stems and cut them into small bite-sized pieces. Trim off the dry, tough end of each stem (about ½ inch) and discard. Use a vegetable peeler to remove the fibrous outer layer from the stems. Once peeled, finely slice the stems into matchstick-size pieces.
- In a large mixing bowl, combine the prepared broccoli florets and stems, green onions, apple matchsticks, raisins, and slivered almonds.
- In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the salad ingredients and toss well to coat evenly.
- For enhanced flavor, refrigerate the slaw for 20–30 minutes before serving.
- Serve cold or at room temperature.
