Nashville Hot Cauliflower 'Chicken' Sizzler
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Why I Love This Recipe
Nashville Hot Chicken was allegedly invented as a revenge dish by a scorned lover, who added extra spice to fried chicken to punish her cheating partner. The plan backfired when he loved it!
Ingredients You'll Need
1 large head of cauliflower, cut into large florets
2 cups unsweetened plant-based milk (such as almond or soy)
2 tablespoons apple cider vinegar
2 cups all-purpose flour
1/4 cup cornstarch
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil for frying
For the Nashville Hot Sauce:
1/2 cup vegetable oil
3 tablespoons cayenne pepper
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
Pickle slices and white bread for serving
Directions
In a large bowl, whisk together plant-based milk and apple cider vinegar. Add cauliflower florets and let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
In another bowl, mix flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Preheat vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C).
Remove cauliflower from marinade, letting excess drip off. Dredge each piece in the seasoned flour mixture, shaking off excess.
Fry cauliflower in batches for 3-4 minutes, or until golden brown and crispy. Drain on a wire rack set over a baking sheet.
For the Nashville Hot Sauce: In a small saucepan, combine oil, cayenne pepper, brown sugar, smoked paprika, garlic powder, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is hot (about 2-3 minutes).
Brush or drizzle the hot sauce generously over the fried cauliflower pieces.
Serve immediately on white bread slices with pickle chips on top.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispiness.
Pairs Well With
Creamy Avocado Lime Mocktail: Blend ripe avocado, lime juice, agave syrup, and coconut water. Serve over ice for a cool contrast to the spicy 'chicken'.
Questions, Comments & Reviews
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