Nashville Hot Cauliflower Recipe

Introduction

Nashville Hot Cauliflower is a fiery, flavorful twist on the classic Southern dish, perfect for vegetarians and spice lovers alike. Crispy fried cauliflower steaks are coated in a smoky, spicy oil and served with pickles and soft white bread for a satisfying meal.

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

1. Step 1: Line a baking sheet with parchment paper. In a large shallow dish, whisk together flour, paprika, black pepper, and 1/2 teaspoon of kosher salt. In another large shallow dish, whisk the egg, buttermilk, and hot sauce until combined.
2. Step 2: Place the cauliflower head stem-side down on a cutting board. Using a sharp knife, cut the cauliflower into slices about ¼-inch thick. The outer pieces may crumble; reserve them for another use. You should have about four center “steaks.” Trim the bottoms of the stems and season the steaks all over with 1 1/2 teaspoons kosher salt.
3. Step 3: One at a time, coat each cauliflower steak in the flour mixture, then dredge in the egg mixture, allowing excess to drip off. Return the steak to the flour mixture and press firmly to adhere the coating. Place the breaded steaks on the prepared baking sheet and let them sit at room temperature for 30 minutes.
4. Step 4: Place a wire rack inside another rimmed baking sheet. Pour vegetable oil into a large pan to a depth of 1/4 inch and heat over medium-high heat until a thermometer reads 350°F, or a drop of the buttermilk mixture sizzles on contact.
5. Step 5: Fry the breaded cauliflower steaks in batches until golden brown on the bottom, about 2 to 3 minutes. Carefully turn and fry the other side until golden, another 2 to 3 minutes. Transfer to the wire rack, and season lightly with salt.
6. Step 6: Repeat with remaining steaks, adjusting the heat to maintain oil temperature. After frying all steaks, carefully skim 1/2 cup of hot oil from the surface of the fryer with a spoon and set aside for the sauce.
7. 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 into a spicy oil sauce.
8. Step 8: Divide the fried cauliflower steaks among plates. Spoon the spicy oil sauce 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 before frying to help the coating adhere better.
• Use a thermometer to maintain the oil temperature around 350°F for even frying.
• Swap white sandwich bread with toasted buns or cornbread for a Southern twist.
• Adjust cayenne pepper quantity in the spicy oil to suit your heat preference.
• Leftover cauliflower pieces from slicing can be roasted or used in soups to reduce waste.

Storage

Store leftover fried cauliflower steaks in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven at 375°F for 10–15 minutes to retain crispness. Avoid microwaving, as it may make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the cauliflower instead of frying it?

Yes, you can bake the breaded cauliflower steaks at 425°F for 20–25 minutes, flipping halfway, but frying provides a crispier texture and more authentic flavor.

Is this recipe suitable for vegans?

This recipe uses egg and buttermilk, which are not vegan. For a vegan version, substitute the egg and buttermilk with plant-based alternatives like aquafaba and unsweetened almond milk, and use a suitable hot sauce.

Nashville Hot Cauliflower Recipe

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★★★★★

4.6 from 142 reviews

Nashville Hot Cauliflower offers a spicy, crispy twist on traditional Nashville hot chicken by using cauliflower steaks as a vibrant, vegetarian-friendly substitute. Coated in a seasoned flour and buttermilk batter, fried to golden perfection, and topped with a fiery cayenne-spiced oil, this dish delivers bold Southern heat with every bite. Served with dill pickle chips and white sandwich bread for the authentic experience, it’s a perfect appetizer or main course for those craving comfort with a kick.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American Southern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Batter and Breading

• 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 as needed
• 1 large egg
• 1 cup buttermilk
• 2 tablespoons vinegar-based hot sauce (such as Frank’s RedHot)

Main

• 1 large head of cauliflower
• Vegetable oil, for frying (about 1 1/2 cups)

Spiced Oil

• 3 tablespoons cayenne pepper
• 1 tablespoon light brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper

For Serving

• 1/2 cup dill pickle chips
• 8 slices white sandwich bread

Instructions

1. Prepare the cauliflower steaks: Line a baking sheet with parchment paper. On a cutting board, set the cauliflower head stem-side down and slice it into approximately 1/4-inch thick steaks. You should have about four center steaks that hold together. Trim the bottoms of the stems, and season all sides of the cauliflower steaks evenly with 1 1/2 teaspoons kosher salt.
2. Make the flour and buttermilk mixtures: In a large shallow dish, whisk together the flour, paprika, black pepper, and 1/2 teaspoon kosher salt. In another large shallow dish, whisk the egg, buttermilk, and vinegar-based hot sauce until thoroughly combined.
3. Bread the cauliflower: Working one steak at a time, first toss each cauliflower steak in the seasoned flour mixture, coating thoroughly. Then dredge it in the egg and buttermilk mixture, allowing excess to drip off. Return the steak to the flour mixture and press firmly to ensure a good coating. Place the breaded steaks on the prepared baking sheet and let them rest at room temperature for 30 minutes to help the crust set.
4. Heat the frying oil: 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 the oil over medium-high heat until it reaches 350°F, testing by dropping a bit of the buttermilk mixture into the oil—it should sizzle immediately.
5. Fry the cauliflower steaks: In batches, carefully fry each breaded cauliflower steak in the hot oil until golden brown on the bottom, about 2 to 3 minutes. Flip gently and fry until the second side is also golden brown, about 2 to 3 minutes more. Transfer the fried steaks to the wire rack to drain and season them immediately with salt. Adjust the heat as needed to maintain the oil temperature throughout frying.
6. Reserve hot oil: After frying all steaks, carefully skim 1/2 cup of the hot frying oil from the top using a spoon, and set it aside to prepare the spicy oil.
7. Make the Nashville hot oil: In a small bowl, whisk together the cayenne pepper, brown sugar, garlic powder, paprika, and black pepper. Carefully pour the reserved hot oil over the spice mixture—it should sizzle—and stir well to combine into a spicy oil drizzle.
8. Assemble and serve: Arrange the fried cauliflower steaks on plates. Generously spoon the spiced hot oil over the cauliflower. Serve immediately with dill pickle chips and white sandwich bread on the side for the perfect Nashville hot experience.

Notes

• Letting the breaded cauliflower rest before frying helps the coating adhere better and results in crispier steaks.
• Maintain the oil temperature at 350°F to ensure even cooking and avoid greasy cauliflower.
• The reserved spicy oil can be adjusted in heat by reducing cayenne pepper for less spice.
• Use fresh dill pickle chips for authentic tang and crunch.
• This recipe can be made gluten-free by substituting all-purpose flour with a gluten-free blend and verifying hot sauce ingredients.

Keywords: Nashville hot cauliflower, vegetarian Nashville hot chicken, spicy fried cauliflower, Southern style cauliflower, hot oil drizzle, fried cauliflower steaks