Introduction

Nashville Hot Cauliflower is a spicy, crispy twist on the classic Nashville hot chicken, perfect for vegetarians or anyone looking to enjoy bold flavors without meat. This dish features tender cauliflower steaks coated in a flavorful, fiery batter and topped with a zesty cayenne oil. Serve it with pickles and soft white bread for the full experience.

The image shows four pieces of fried cauliflower with a crispy orange-brown batter, each piece irregular in shape and coated with a shiny glaze that drips slightly. Two pieces of cauliflower are placed on white slices of bread, while the other two rest directly on a white marbled surface. Around the cauliflower are scattered bright green pickle slices, some whole and some cut, adding color contrast. The edges of two plain white slices of bread are visible at the right side of the image. The overall look is warm, crispy, and slightly oily with a mix of rough and smooth textures. photo taken with an iphone --ar 4:5 --v 7

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 for seasoning

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 flour, paprika, black pepper, and 1/2 teaspoon kosher salt. In another shallow dish, whisk egg, buttermilk, and hot sauce until combined.

Step 2: Place the cauliflower stem-down on a cutting board. Using a sharp knife, cut cauliflower into slices about 1/4 inch thick. There should be about four center “steaks” that hold together; reserve any crumbly pieces for another use. Trim the bottoms of the stems and season the steaks all over with 1 1/2 teaspoons kosher salt.

Step 3: Working one at a time, coat each cauliflower steak in the flour mixture. Then dredge it in the egg mixture, letting any excess drip off. Return the steak to the flour mixture, pressing firmly to adhere. Place the breaded steaks on the prepared baking sheet and let them sit at room temperature for 30 minutes.

Step 4: Set a wire rack inside a rimmed baking sheet for draining fried cauliflower. Pour vegetable oil into a large pan to a depth of 1/4 inch and heat over medium-high heat until it reaches 350°F (a drop of the buttermilk mixture should sizzle when dropped in).

Step 5: Fry the breaded cauliflower steaks in batches until golden brown on the bottom, about 2 to 3 minutes. Carefully flip and fry the other side until golden, about 2 to 3 minutes more. Transfer steaks to the wire rack and season lightly with salt.

Step 6: Repeat frying with the remaining steaks, adjusting the heat as needed to maintain oil temperature. Use a spoon to skim 1/2 cup of the hot oil from the pan’s surface and reserve it for the spicy oil.

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 well to combine.

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

Tips & Variations

Use fresh buttermilk for the best tangy flavor in the batter.

Adjust cayenne pepper amount to control the heat level to your preference.

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

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

If you prefer baked, bake breaded cauliflower at 425°F for about 20-25 minutes, flipping once, though frying gives the best texture.

FAQs

Can I make this recipe vegan?

Yes, you can substitute the egg with a flax egg or aquafaba and use a plant-based milk like almond or soy mixed with vinegar to mimic buttermilk. Be sure to use a vegan hot sauce and check the bread is dairy-free.

Can I prepare the cauliflower in advance?

You can bread the cauliflower steaks and keep them in the refrigerator for a few hours before frying. However, frying right before serving gives the best texture and flavor.

Dinner

Nashville Hot Cauliflower Recipe