Description
Nashville Hot Cauliflower is a spicy, crispy fried cauliflower recipe inspired by the classic Nashville hot chicken. Cauliflower steaks are breaded, deep-fried to golden perfection, and tossed in a fiery cayenne pepper oil for a vibrant plant-based take on a Southern favorite. Served with dill pickle chips and white sandwich bread, this dish delivers bold flavors and satisfying crunch without any meat.
Ingredients
Scale
Breading Mixture
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons paprika
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
Wet Mixture
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons vinegar-based hot sauce (such as Frank’s RedHot)
Cauliflower
- 1 large head of cauliflower
- 1 1/2 teaspoons kosher salt (for seasoning).
Frying
- Vegetable oil, for frying (about 1 1/2 cups or enough to reach 1/4-inch depth in pan)
Spiced Oil Topping
- 3 tablespoons cayenne pepper
- 1 tablespoon light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
To Serve
- 1/2 cup dill pickle chips
- 8 slices white sandwich bread
Instructions
- Prepare Breading Mixture: In a large shallow dish, whisk together the all-purpose flour, paprika, freshly ground black pepper, and 1/2 teaspoon kosher salt until well combined.
- Prepare Wet Mixture: In another large shallow dish, whisk together the egg, buttermilk, and vinegar-based hot sauce until smooth and combined.
- Slice Cauliflower: Stand the cauliflower head stem-side down on a cutting board. Use a sharp knife to cut into 1/4-inch thick slices, keeping the four center “steaks” intact. Trim the bottoms of the stems and season all sides of the cauliflower steaks evenly with 1 1/2 teaspoons kosher salt. Reserve any crumbly end pieces for another use.
- Bread Cauliflower: One at a time, dredge each cauliflower steak first in the flour mixture, then dip into the wet egg and buttermilk mixture, allowing excess to drip off. Return the steak to the flour mixture and press firmly so the coating adheres well. Place the breaded steaks on a parchment-lined baking sheet and let them rest at room temperature for 30 minutes to set the coating.
- Heat Oil for Frying: Place a wire rack inside a rimmed baking sheet for draining. Pour vegetable oil into a large frying pan to a depth of 1/4 inch, and heat over medium-high heat until a deep-fry or instant-read thermometer reads 350°F. To test, drop a small amount of the buttermilk mixture into the oil; it should immediately sizzle.
- Fry Cauliflower Steaks: Working in batches, carefully place the breaded cauliflower steaks into the hot oil. Fry for 2 to 3 minutes on one side until golden brown, then flip and fry another 2 to 3 minutes until golden brown on the other side. Transfer fried steaks to the wire rack and season immediately with a pinch of kosher salt.
- Reserve Spiced Oil: Continue frying the remaining cauliflower steaks, adjusting the heat to maintain the oil temperature. After frying all steaks, carefully skim 1/2 cup of the hot frying oil from the pan and set aside for making the hot oil sauce.
- Make Spiced Oil: In a small bowl, whisk together cayenne pepper, light brown sugar, garlic powder, paprika, and freshly ground black pepper. Pour the reserved 1/2 cup hot frying oil over the spices—it should sizzle upon contact—and stir until fully combined, creating the Nashville hot oil.
- Serve: Arrange the fried cauliflower steaks on serving plates. Spoon the spicy hot oil generously over each steak. Serve alongside dill pickle chips and slices of white sandwich bread for a complete Nashville-inspired meal.
Notes
- Resting the breaded cauliflower at room temperature before frying helps the coating adhere better and results in a crispier crust.
- Maintain the oil temperature between 350°F and 360°F to ensure golden, crispy frying without sogginess or burning.
- Use an instant-read thermometer to accurately gauge oil temperature for best results and safety.
- You can adjust the amount of cayenne pepper used in the spiced oil to make the dish milder or hotter according to your taste.
- Leftover cauliflower bits after slicing can be roasted or used in soups to minimize waste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Keywords: Nashville Hot Cauliflower, fried cauliflower, spicy cauliflower steaks, vegetarian Southern recipe, Nashville hot chicken alternative
