Chipotle Honey BBQ Cauliflower Wings with Mango Salsa and Coconut Rice
Sweet and spicy chipotle honey bbq cauliflower wings topped with a fresh mango salsa and served over a bed of cooling coconut rice.
Yield: 6 servings
For the chipotle honey bbq sauce
  • 1.5 (7 oz) cans chipotle chiles in adobo
  • 1.5 cups barbecue sauce
  • ½ cup packed brown sugar
  • ¼ cup bourbon
  • 10 cloves garlic
  • juice of 1 lime
For the cauliflower wings
  • 1 large head of cauliflower
  • 1.5 cups flour
  • 6 tbsp cornstarch
  • 1.5 cups milk
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 2-3 cups panko breadcrumbs
For the coconut rice
  • 1.5 cups jasmine rice, rinsed and drained
  • 1 (14 oz) can coconut milk
  • ¼ cup sugar
  • 1.5 tsp kosher salt
For the mango salsa
  • 3 ripe mangoes, diced
  • 1 red bell pepper, seeded and diced
  • ¼ cup cilantro, minced
  • 1 jalapeno, seeded and minced
  • juice of 1 lime
  • salt, to taste
For the chipotle honey bbq sauce
  1. Combine the chipotles, barbecue sauce, brown sugar, bourbon, garlic, and lime juice in the bowl of a blender or food processor. Process until completely smooth.
For the cauliflower wings
  1. Heat oven to 450F. Line a baking sheet with parchment paper and set aside.
  2. Break the cauliflower into larger florets (approximately the size of chicken wings).
  3. In a medium bowl, whisk together the flour, cornstarch, milk, salt, black pepper, and garlic powder until thick and completely smooth. Pour the panko into a separate bowl.
  4. Toss the cauliflower florets into the wet batter in batches, making sure they are completely coated. Next, transfer them to the panko bowl and coat them completely in the panko. Place on the prepared baking sheet in a single layer.
  5. Place in the oven and bake for 25-30 minutes. Remove from the oven and brush with the chipotle honey bbq sauce. Place back in the oven for another 5 minutes to allow the sauce to set and soak into the wings.
For the coconut rice
  1. Combine the rice, coconut milk, 1.75 cups water, sugar, and salt in a medium pot over high heat. Bring to a boil, stirring occasionally, then lower to a simmer. Cover and simmer for about 20 minutes. Remove from the heat and let sit for 5 minutes. Fluff with a fork and serve.
For the mango salsa
  1. Combine the mangoes, bell pepper, cilantro, and jalapeno in a medium bowl. Season with lime juice and salt, to taste.
To serve
  1. Divide the coconut rice among serving bowls. Top with the cauliflower and spoon the mango salsa over the top.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at