DAMARIS PHILLIPS - Nashville Style Hot Cauliflower Sandwiches Recipe
Nashville Style Hot Cauliflower
A crispy, spicy, vegetarian alternative to the trendy Nashville hot chicken, fried cauliflower is the base for this yummy sandwich recipe. Top with Nashville style hot sauce and sliced dill pickles.
6 Sandwiches
45 Minutes
INGREDIENTS
For the Nashville Style Hot Cauliflower:
1 head of cauliflower
1 cup flour
½ cup cornstarch
1 teaspoon baking powder
½ teaspoon salt
1 cup water or soda
1 tablespoon hot sauce (such as Frank's)
2 cups Italian seasoned breadcrumbs oil for frying
To serve:
6 buns
Dill pickles
½ cup Nashville style hot sauce
For the Nashville Style Hot Sauce:
1 stick butter (plant-based works fine)
¼ cup fry oil
2-4 tablespoons brown sugar
1-4 teaspoons cayenne
1 teaspoon chili powder
INSTRUCTIONS
Cut the cauliflower into 1-inch thick steaks, by cutting vertically through the top of the cauliflower to and through the stem. Depending on the size you should get three large steaks. There will be parts that don’t stay together because there is no stem on the sides, that’s ok. Reserve them for another use. Cut the three whole steaks in half through the stem to create 6 smaller cauliflower steaks.
In a large bowl whisk together the flour, corn starch, baking powder, and salt. Add the club sofa and the hot sauce and stir to create a thick batter.
Add the bread crumbs to a separate bowl.
Spear your cauliflower steaks with a fork. Sunk into the wet batter and gently shake to remove any excess batter.
Dread in the breadcrumbs and place on a drying rack. Continue until all the cauliflower steaks have been coated.
Add ½ inch of oil to a large cast-iron skillet and heat over medium-low until the oil is hot. You can test the oil by dropping in a pinch of flour, when it hits the oil and bubbles the oil is ready.
Add the cauliflower steaks without crowding the pan. You may have to cook I two batches depending on size of your skillet. Cook until the center is tender and the crust is golden brown and crispy, about 4-6 minutes per side. Remove from the skillet onto a drying rack and sprinkle with salt.
To make the sauce, in a small saucepot add the butter, fry oil, brown sugar, cayenne, and chili powder. Stir and heat over medium until the butter and brown sugar have melted and cook for an additional 5 minutes. Whisk every couple of minutes to prevent the sauce from separating.
Serve on a bun, top with pickles, and drizzled with the hot sauce.