Nashville Hot Cauliflower Recipe

Specials

1. 1

   Prepare and portion

   Preheat your fryer or heavy pot of oil to 350–375°F (175–190°C). Remove leaves from the cauliflower and trim the stem. Cut into evenly sized florets about 1–2 inches in diameter. Rinse briefly and pat thoroughly dry to promote crisp coating.

2. 2

   Make the dry and wet stations

   In a large bowl, whisk together flour, cornstarch, garlic powder, onion powder, sweet paprika, cayenne, baking powder, salt, and black pepper until evenly integrated. In a separate bowl, whisk the buttermilk until smooth.

3. 3

   Coat the cauliflower

   Dip each cauliflower floret into the buttermilk, allow excess to drip back, then dredge through the flour mixture until thoroughly coated. Shake off excess and place coated florets on a rack. Repeat with all florets, then let rest 5–10 minutes to help the coating set.

4. 4

   Fry the cauliflower

   Working in batches, fry the coated florets in the hot oil until deeply golden and crisp, about 3–4 minutes per batch. Avoid crowding the pot. Use a slotted spoon to transfer fried florets to a rack or plate lined with paper towels to drain excess oil.

5. 5

   Prepare Nashville hot sauce

   In a small saucepan over low heat, melt the butter. Stir in the Frank's RedHot sauce, brown sugar, smoked paprika, and a pinch more salt. Simmer 1–2 minutes, whisking until glossy and fully combined. Remove from heat.

6. 6

   Sauce the hot cauliflower

   Place the crispy fried florets in a large bowl. Drizzle or spoon the hot sauce mixture over the hot cauliflower and toss quickly to coat evenly. If you prefer, brush the sauce onto each piece to control coating thickness. Let sit 1–2 minutes to meld flavors.

7. 7

   Finish and serve

   Transfer coated cauliflower to a serving platter. Garnish with chopped parsley. Serve immediately with optional dipping sauces or pickles on the side for contrast.