Introduction

Nashville Hot Cauliflower offers the exciting flavors of the classic Nashville hot chicken, but with a vegetarian twist. Crispy, spicy, and smoky, these cauliflower steaks make a perfect bold snack or meal. Serve with pickles and bread for the full experience.

Nashville Hot Cauliflower Recipe - Recipe Image

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 as needed
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 flour, 1 1/2 teaspoons paprika, 3/4 teaspoon black pepper, and 1/2 teaspoon kosher salt. In another large shallow dish, whisk the egg, buttermilk, and hot sauce until smooth.
Step 2: Place the cauliflower stem-side down on a cutting board. Using a sharp knife, cut it into 1/4-inch thick slices. You should get 4 firm “steaks” from the center; save any smaller pieces for another use. Trim the bottom stems and season both sides of the steaks with 1 1/2 teaspoons salt.
Step 3: Working one steak at a time, dredge it in the flour mixture, then dip into the egg mixture allowing excess to drip off. Return it to the flour mixture and press firmly to coat. Place the breaded steaks on the prepared baking sheet and let rest at room temperature for 30 minutes.
Step 4: Set a wire rack over another rimmed baking sheet. In a large pan, pour vegetable oil to a depth of 1/4 inch and heat over medium-high until the oil reaches 350°F (a drop of buttermilk mixture should sizzle when added).
Step 5: Fry the breaded cauliflower steaks in batches, cooking each side for 2 to 3 minutes until golden brown. Transfer to the wire rack and season lightly with salt. Maintain oil temperature during frying.
Step 6: After frying all steaks, carefully skim 1/2 cup of the hot oil from the pan and reserve it for the spice oil.
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 spices (it should sizzle) and stir to combine.
Step 8: To serve, divide the cauliflower steaks between plates and spoon the spicy oil over each. Accompany with dill pickle chips and slices of white sandwich bread.

Tips & Variations

Allowing the breaded cauliflower to rest before frying helps the coating stick better and enhances crispiness.
For extra heat, increase the cayenne in the spice oil or add hot sauce to the drizzle.
Use gluten-free flour to make this recipe gluten-free, and check that the hot sauce you use is gluten-free as well.
Serve with vegan mayo or ranch dressing for a creamy contrast.

Storage

Store leftover fried cauliflower steaks in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for about 10 minutes to regain crispiness. The spicy oil can be kept separately in a sealed container at room temperature for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the cauliflower instead of frying?

Yes, you can bake the breaded cauliflower steaks at 425°F for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried but will still be delicious.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Nashville Hot Cauliflower Recipe

Print Recipe

★★★★★

4.5 from 135 reviews

Nashville Hot Cauliflower is a spicy, crispy, and flavorful vegetarian twist on the classic Nashville hot chicken. Thick cauliflower steaks are breaded, fried to golden perfection, and then drenched in a smoky, spicy cayenne pepper oil. Served with tangy dill pickles and soft white bread, this dish offers a satisfying blend of heat, crunch, and flavor perfect for a savory snack or main dish.

Author: Bella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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 for seasoning
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

To Serve

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

Instructions

Prepare Breading Mixtures: 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 a separate large shallow dish, whisk the egg, buttermilk, and hot sauce until fully combined.
Cut Cauliflower into Steaks: Place the cauliflower head stem-side down on a cutting board. Using a sharp knife, slice the cauliflower into approximately 1/4-inch thick steaks. Reserve ends and crumbly pieces for other uses. Trim the bottoms of the stems. Season each cauliflower steak all over with 1 1/2 teaspoons kosher salt.
Bread the Cauliflower Steaks: Working one steak at a time, toss it in the flour mixture ensuring full coating, then dredge in the egg mixture, allowing the excess to drip off. Return the steak to the flour mixture, pressing firmly to help the breading adhere well. Place the breaded cauliflower steaks on the prepared baking sheet and let them rest at room temperature for 30 minutes to set the coating.
Heat Oil for Frying: 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 registers 350°F on a deep-fry or instant-read thermometer. A small drop of the buttermilk mixture should sizzle upon contact with the oil.
Fry the Cauliflower Steaks: In batches, carefully fry the breaded cauliflower steaks until golden brown on the bottom, about 2 to 3 minutes. Flip and fry the other side until golden brown, an additional 2 to 3 minutes. Transfer fried steaks to the wire rack-lined baking sheet and season with salt immediately. Adjust heat as needed to maintain the oil temperature throughout frying.
Reserve Spiced Oil Base: Carefully skim 1/2 cup of the hot frying oil from the pan using a spoon and reserve it in a heatproof bowl; this will be used to make the spicy oil for finishing.
Make the Spiced Oil: In a small bowl, whisk together the 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.
Assemble and Serve: Divide the fried cauliflower steaks among serving plates. Spoon the spiced hot oil generously over each steak. Serve immediately alongside dill pickle chips and slices of white sandwich bread for an authentic Nashville hot experience.

Notes

Allowing the breaded cauliflower to rest helps the coating adhere better during frying.
Maintain consistent oil temperature at 350°F to ensure crispy and evenly cooked cauliflower steaks.
You can adjust the cayenne pepper quantity in the spice blend to control the heat level of the spiced oil.
Use a thermometer to monitor oil temperature for safer and more precise frying.
The leftover cauliflower ends and crumbs can be roasted or used in soups to minimize waste.
Serve immediately to enjoy maximum crispness; the bread helps balance heat and adds texture contrast.

Keywords: Nashville hot cauliflower, spicy cauliflower, fried cauliflower, vegetarian fried dish, Nashville hot seasoning