Name: Nashville Hot Cauliflower
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 1/2 c. all-purpose flour -; 1 1/2 tsp. paprika -; 3/4 tsp. freshly ground black pepper -; 2 tsp. kosher salt, divided, plus more -; 1 large egg -; 1 c. buttermilk -; 2 tbsp. vinegar-based hot sauce (such as Frank’s RedHot) -; 1 large head 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 -; 1/2 tsp. freshly ground black pepper -; 1/2 c. dill pickle chips -; 8 slices white sandwich bread -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Nashville Hot Cauliflower

1. 1 1/2 c. all-purpose flour -

2. 1 1/2 tsp. paprika -

3. 3/4 tsp. freshly ground black pepper -

4. 2 tsp. kosher salt, divided, plus more -

5. 1 large egg -

6. 1 c. buttermilk -

7. 2 tbsp. vinegar-based hot sauce (such as Frank’s RedHot) -

8. 1 large head of cauliflower -

9. Vegetable oil, for frying (about 1 1/2 c.) -

10. 3 tbsp. cayenne pepper -

11. 1 tbsp. light brown sugar -

12. 1 tsp. garlic powder -

13. 1 tsp. paprika -

14. 1/2 tsp. freshly ground black pepper -

15. 1/2 c. dill pickle chips -

16. 8 slices white sandwich bread -

How to cook deliciously - Nashville Hot Cauliflower

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.

7. Stage

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.

8. Stage

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