38min 4 ppl
Nashville Hot Cauliflower
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 8 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 8g
Carbs 54g
Fats 16g
About this dish
Cauliflower florets brushed with a blistering cayenne-and-brown-sugar oil straight from the fryer, served on white bread with pickles — a plant-based take on Nashville's fiery classic.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- Cauliflowercut into large florets1
Dairy & Eggs
- Oat milk, unsweetened500 ml
Tins & Jars
- Dill picklessliced8
Dried Goods
- Plain flour250 g
- Light brown sugar1 tbsp
- White breadslices4
Spices & Seasonings
- Garlic powder1 tsp
- Salt1 tsp
- Cayenne pepper2 tbsp
Oils & Condiments
- Hot sauce2 tbsp
- Vegetable Oilfor frying, plus 120 ml for the hot oil1 l
Utensils
- Mixing bowl
- Deep-fat fryer
- Wire rack
- Pastry brush
Method
1
Combine the oat milk and hot sauce, add the cauliflower florets and marinate for at least 20 minutes.
Approx. 5 minutes
2
Whisk the flour with the garlic powder and salt in a wide bowl.
Approx. 3 minutes
3
Heat the frying oil in a deep, heavy pot to 170°C.
Approx. 7 minutes
4
Lift each cauliflower floret from the oat milk and dredge thoroughly in the seasoned flour.
Approx. 5 minutes
5
Fry the cauliflower in batches for 6 minutes per batch, turning occasionally, until deeply golden and crisp.
Approx. 6 minutes
6
Whisk the cayenne pepper and brown sugar into the 120 ml reserved hot oil until dissolved.
Approx. 3 minutes
7
Brush the fiery cayenne oil generously over the hot fried cauliflower.
Approx. 3 minutes
8
Serve the cauliflower on slices of white bread topped with dill pickle slices.
Approx. 2 minutes
