Nashville Hot Recipe
Cauliflower Wings Tzatziki Dressing
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Ingredients
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Cauliflower Wings
Nashville Hot Sauce
Tzatziki Dressing
To Serve
Method
Cauliflower Wings
- 1
Prep the cauliflower
Preheat oven to 220°C (430°F) if baking, or heat a large skillet with 1–2 cm oil over medium heat for shallow frying. Cut cauliflower into bite-sized florets (about 1–1.5-inch pieces). Pat dry with paper towel to remove excess moisture.
- 2
Make batter
In a medium bowl whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt and black pepper. Whisk in plant milk and cold sparkling water until a smooth, slightly thick batter forms — it should coat the cauliflower but still be pourable. If too thick add 1 tablespoon more sparkling water.
- 3
Coat the florets
Working in batches, dip each cauliflower floret into the batter, allowing excess to drip off, then transfer to a wire rack or tray. Do not overcrowd.
- 4
Cook the cauliflower
If frying: heat oil to 175°C (350°F). Fry the battered florets in batches 3–4 minutes until golden and crisp. Drain on paper towels. If baking: place battered florets on a parchment-lined baking sheet, spray lightly with oil, and bake 20–25 minutes, flipping once, until edges are brown and crisp.
Nashville Hot Sauce
- 5
While cauliflower cooks, melt butter in a small saucepan over low heat. Stir in cayenne, smoked paprika, hot paprika, brown sugar, apple cider vinegar, garlic powder and salt. Taste and adjust heat by adding more cayenne or a splash of hot water to loosen to a saucy consistency (about 1 tablespoon). Keep warm.
- 6
Transfer cooked cauliflower to a large mixing bowl. Pour most of the hot sauce over the cauliflower and toss gently to coat thoroughly. Reserve a tablespoon or two of sauce for drizzling.
Tzatziki Dressing
- 7
While cauliflower cooks, prepare tzatziki: grate cucumber, then squeeze out excess moisture using a clean kitchen towel or paper towels. In a bowl combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt and pepper. Stir until smooth and chilled. Taste and adjust seasoning—add more lemon for brightness or more dill for herbiness.
To Serve
- 8
Arrange coated Nashville hot cauliflower wings on a serving platter. Drizzle reserved hot sauce over the top for an extra glossy finish. Garnish with chopped green onions and serve with tzatziki and lemon wedges on the side for squeezing.
- 9
Serve immediately while wings are hot and crisp. Tzatziki can be chilled up to 2 days in advance.