Print

Nashville Hot Cauliflower Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://zestywithzane.com/nashville-hot-cauliflower-recipe/