Nashville Hot Cauliflower

Nashville Hot Cauliflower

from delish.com
Nut-free
65 min
4 servings
1023 kcal / serving

Fried to golden brown perfection and drizzled with spicy oil, Nashville hot cauliflower is so crispy and flavorful that no one will ever miss the chicken.

Ingredients

  • 1 ½ c.all-purpose flour
  • 1 ½ tsp.paprika
  • ¾ tsp.freshly ground black pepper
  • 2 tsp.kosher salt, divided, plus more
  • 1 largeegg
  • 1 c.buttermilk
  • 2 tbsp.vinegar-based hot sauce (such as frank’s redhot)
  • 1 largehead of cauliflower
  • vegetable oil, for frying (about 1 1/2 c.)
  • 3 tbsp.cayenne pepper
  • 1 tbsp.light brown sugar
  • 1 tsp.garlic powder
  • 1 tsp.paprika
  • ½ tsp.freshly ground black pepper
  • ½ c.dill pickle chips
  • 8slices white sandwich bread

Directions

Cauliflower

  1. 1

    Line a baking sheet with parchment. In a large shallow dish, whisk flour, paprika, black pepper, and 1/2 teaspoon salt. In another large shallow dish, whisk egg, buttermilk, and hot sauce until combined. 

  2. 2

    Slice cauliflower head into 1/4"-thick slices from top to bottom, making sure to cut each of the 4 center slices through the stem so they hold together in one piece. Trim bottom stem of steaks; reserve remaining cauliflower for another use. Season steaks on both sides with 1 1/2 teaspoons salt. 

  3. 3

    Working one at a time, toss each steak in flour mixture, then dredge in egg mixture, allowing excess to drip off. Return steak to flour mixture, firmly pressing to adhere. Place breaded cauliflower steaks on prepared sheet and let sit at room temperature 30 minutes.

  4. 4

    Place a wire rack inside another rimmed baking sheet. Into a large pan, pour oil to a depth of 1/4". Heat over medium-high heat until a deep-fry or instant-read thermometer registers 350° (a drop of buttermilk mixture should sizzle when dropped in).

  5. 5

    Working in batches, fry breaded cauliflower until golden brown on the bottom, 2 to 3 minutes. Carefully turn and fry until golden brown on the other side, 2 to 3 minutes more. Transfer to prepared rack; season with salt.

  6. 6

    Repeat with remaining steaks, adjusting heat to maintain oil temperature. Carefully skim 1/2 cup hot fryer oil off the top with a spoon; reserve until ready to use.

Assembly

  1. 1

    In a small bowl, whisk cayenne, brown sugar, garlic powder, paprika, and black pepper. Pour reserved 1/2 cup oil over spice mixture (it should sizzle) and stir to combine. 

  2. 2

    Divide cauliflower steaks among plates. Spoon spiced oil over. Serve with pickles and bread alongside.