Introduction

Nashville Hot Cauliflower offers a spicy, crispy twist on the classic Nashville hot chicken but in a vegetarian-friendly form. This flavorful dish features tender cauliflower steaks coated in a spicy batter and drizzled with a fiery cayenne oil. It’s perfect for those craving bold flavors without meat.

The image shows several pieces of crispy fried chicken with a golden brown and slightly reddish coating, drizzled with a shiny, sticky sauce. Some pieces of chicken are placed directly on a white marbled surface, while one piece sits on a slice of white sandwich bread. Around the chicken, there are multiple green pickle slices with a crinkled texture scattered on the surface. Additional slices of white sandwich bread are seen at the edges of the frame. 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 the flour, paprika, black pepper, and 1/2 teaspoon salt. In another large shallow dish, whisk the egg, buttermilk, and hot sauce until fully combined.

Step 2: Place the cauliflower head stem-side down on a cutting board. Using a sharp knife, slice the cauliflower into 1/4-inch thick “steaks.” The outer ends may crumble—reserve those for another use. Trim the bottoms of the stems and season the cauliflower steaks all over with 1 1/2 teaspoons salt.

Step 3: One at a time, coat each cauliflower steak in the flour mixture. Then dredge it in the egg mixture, allowing excess to drip off, and return it 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: Place a wire rack inside a rimmed baking sheet for draining. Pour vegetable oil into a large pan to a depth of 1/4 inch. Heat over medium-high until the oil reaches 350°F (or test by dropping a bit of buttermilk mixture in—it should sizzle).

Step 5: Working in batches, fry the cauliflower steaks until golden brown on the bottom, about 2 to 3 minutes. Carefully flip and fry the other side for another 2 to 3 minutes. Transfer fried steaks to the wire rack and season immediately with salt.

Step 6: Continue frying remaining steaks, adjusting heat to maintain 350°F. After frying all the steaks, carefully skim 1/2 cup of the hot oil from the pan and reserve for the spicy oil sauce.

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 cauliflower steaks among plates. Spoon the spicy oil generously over each steak. Serve immediately, garnished with dill pickle chips and accompanied by slices of white sandwich bread.

Tips & Variations

For extra crispiness, let the breaded cauliflower rest before frying to help the coating set.

Try swapping white bread for Texas toast or serve with pickled jalapeños for added heat.

Use smoked paprika in the flour mixture for a subtle smoky flavor.

Oven-bake the cauliflower steaks at 425°F for 25-30 minutes as a lighter alternative to frying.

FAQs

Can I make this recipe vegan?

Yes! Replace the egg with a flax or chia egg and use plant-based buttermilk alternatives. Make sure your hot sauce is vegan-friendly as well.

Is it necessary to use buttermilk in the batter?

Buttermilk adds tang and helps tenderize the cauliflower while aiding batter adhesion, but you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar.