Ingredients

1 1/2 cups all-purpose flour

1 1/2 teaspoons paprika

3/4 teaspoon freshly ground black pepper

2 teaspoons kosher salt, divided, plus more

1 large egg

1 cup buttermilk

2 tablespoons vinegar-based hot sauce (such as Frank’s RedHot)

1 large head of cauliflower

Vegetable oil, for frying (about 1 1/2 cups)

3 tablespoons cayenne pepper

1 tablespoon light brown sugar

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon freshly ground black pepper

1/2 cup dill pickle chips

8 slices white sandwich bread

Instructions

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

Step 2: Place the cauliflower head stem-side down on a cutting board. Using a sharp knife, slice it into 1/4-inch thick steaks. It’s okay if the ends crumble; set those pieces aside for another use. You should have about four center steaks that hold together. Trim the bottoms of the stems and season all sides of the steaks with 1 1/2 teaspoons salt.

Step 3: One at a time, dredge each cauliflower steak in the flour mixture, then dip into the egg mixture, allowing excess to drip off. Return the steak to the flour mixture, pressing firmly to coat. Place the breaded steaks on the prepared baking sheet and let them rest at room temperature for 30 minutes.

Step 4: Place a wire rack inside a rimmed baking sheet. Pour vegetable oil into a large pan to a depth of 1/4 inch and heat over medium-high until it reaches 350°F (check with a thermometer or test by dropping a bit of buttermilk mixture; it should sizzle).

Step 5: Fry the breaded cauliflower steaks in batches until golden brown on one side, about 2 to 3 minutes. Carefully turn them over and fry the other side for another 2 to 3 minutes. Transfer the cooked steaks to the wire rack and season with salt. Adjust heat as needed to maintain oil temperature.

Step 6: Skim 1/2 cup of hot frying oil from the pan and set aside for the spicy topping.

Step 7: In a small bowl, whisk together cayenne pepper, brown sugar, garlic powder, paprika, and black pepper. Pour the reserved hot oil over the spice mixture—it should sizzle—and stir to combine.

Step 8: Divide the fried cauliflower steaks among plates. Spoon the spicy oil generously over each steak. Serve with dill pickle chips and white sandwich bread on the side.

Tips & Variations

For extra crispy cauliflower, let the breaded steaks rest for 30 minutes before frying to help the coating stick better.

Adjust the cayenne pepper to control the heat level according to your taste.

You can use gluten-free flour to make this recipe gluten-free.

Serve with ranch or blue cheese dressing for a cooling contrast.

FAQs

Can I bake the cauliflower instead of frying?

Yes, you can bake the breaded cauliflower steaks at 425°F for about 20-25 minutes, flipping halfway through for even crisping, though frying yields a crunchier texture.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using as a buttermilk substitute.

Dinner

Nashville Hot Cauliflower Recipe

Introduction