Nashville Hot Cauliflower is a spicy and crispy treat that makes veggies exciting! These florets are coated in a tasty spicy sauce and then baked to perfection for a crunchy finish.
Who knew cauliflower could be this fun? Every bite brings a fiery kick, and it’s perfect for snacking or impressing friends at a party. I love serving it with cooling ranch dip—yum!
Ingredients & Substitutions
Cauliflower: A large head of cauliflower is key for this dish. If you can’t find cauliflower, you could try using broccoli or even Brussels sprouts for a different twist.
Buttermilk: Buttermilk adds a nice tanginess. If you’re avoiding dairy, mix 1 cup plant-based milk with 1 tablespoon lemon juice or vinegar and let it sit for 5-10 minutes to sour.
Flour & Cornmeal: All-purpose flour gives a great coating, but for a gluten-free option, you can use a gluten-free all-purpose blend. Cornmeal adds crunch; you can substitute it with polenta if needed.
Spices: The smoked paprika and cayenne pepper deliver a real kick. Adjust the cayenne based on your heat preference. You can swap smoked paprika with regular paprika for less smokiness.
Hot Sauce: For the sauce, you need a Nashville-style hot chicken sauce, but any hot sauce can work if you want to customize the heat level. Try adding a dash of honey for some sweetness!
How Do I Get the Cauliflower Crispy and Flavorful?
To achieve perfectly crispy Nashville hot cauliflower, soaking it in buttermilk is crucial. This tenderizes the cauliflower and adds flavor. Don’t rush this process; the longer it soaks, the more flavor it absorbs. After soaking, shake off excess buttermilk before dredging in the flour mixture.
- Keep oil temperature around 350°F (175°C). If it’s too hot, the coating may burn before cooking the cauliflower.
- Fry in small batches to prevent overcrowding, which can lower the oil temperature and lead to soggy results.
- If you want extra crunch, double coat your cauliflower by repeating the buttermilk and flour steps before frying.
How to Make Nashville Hot Cauliflower
Ingredients You’ll Need:
For the Cauliflower:
- 1 large head of cauliflower, cut into florets
- 1 cup buttermilk (or plant-based milk with 1 tbsp lemon juice)
For the Coating:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper (adjust for heat preference)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
For Frying and Sauce:
- Oil for frying
- 1/4 cup hot sauce (e.g., Nashville-style hot chicken sauce)
- 1 tsp brown sugar (optional, for balancing heat)
For Serving:
- 1 cup prepared creamy grits
- Fresh herbs (such as parsley or basil) for garnish
How Much Time Will You Need?
This recipe requires about 10 minutes of active prep time, plus at least 30 minutes for soaking the cauliflower. Cooking the cauliflower takes another 15-20 minutes, so set aside about 1 hour for the entire process.
Step-by-Step Instructions:
1. Prepare the Cauliflower:
Start by soaking the cauliflower florets in buttermilk. Grab a large bowl and submerge the florets in the buttermilk. Let them soak for at least 30 minutes. This will help make the cauliflower tender and flavorful—yum!
2. Make the Batter:
While the cauliflower is soaking, mix up the batter! In a separate bowl, whisk together the flour, cornmeal, smoked paprika, cayenne pepper, garlic powder, onion powder, and a pinch of salt and pepper. Make sure everything is well combined for maximum flavor.
3. Heat the Oil:
Next, get your oil ready for frying. In a heavy skillet or deep fryer, heat about 2 inches of oil over medium-high heat. You want the oil to reach about 350°F (175°C). This is the perfect temperature for crispy cauliflower!
4. Coat the Cauliflower:
Once your cauliflower has soaked, take it out of the buttermilk, letting the excess drip off. Dredge each floret in the flour mixture, making sure they are well coated. This step is key to getting that crunchy texture!
5. Fry the Cauliflower:
Carefully add the coated cauliflower to the hot oil in batches. Fry them for 4-5 minutes per side, or until they are golden brown and super crispy. Use a slotted spoon to remove the cauliflower and place them on a paper towel-lined plate to absorb any extra oil.
6. Prepare the Hot Sauce:
In a small bowl, mix the hot sauce with brown sugar (if using) until it’s well combined. This step adds a nice touch to balance the heat!
7. Coat the Fried Cauliflower:
Once your cauliflower is fried and crispy, toss it in the bowl with the prepared hot sauce until each floret is evenly coated. Get ready for some zesty flavor!
8. Serve with Grits:
To serve, place a generous amount of creamy grits on a plate. Then, top them with the Nashville hot cauliflower. Don’t forget the garnish! Sprinkle some fresh herbs over the top to add a pop of color.
9. Enjoy:
Serve hot and dive into the spicy, crispy goodness of your Nashville Hot Cauliflower. Enjoy every bite!
Can I Use a Different Type of Milk Instead of Buttermilk?
Absolutely! If you don’t have buttermilk, you can make a quick substitute using plant-based milk mixed with 1 tablespoon of lemon juice or vinegar. Just let it sit for about 5 minutes before using it in the recipe. This will mimic the acidity of buttermilk and help tenderize the cauliflower.
What Can I Use Instead of Cornmeal?
If you don’t have cornmeal, you can substitute it with an equal amount of breadcrumbs or use more all-purpose flour. For a gluten-free option, try using a gluten-free flour blend; just keep in mind it may not have the same texture as cornmeal.
How Do I Store Leftover Nashville Hot Cauliflower?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep them crispy, you can reheat them in an oven at 375°F (190°C) for about 10-15 minutes, rather than in the microwave, which may make them soggy.
Can I Make Nashville Hot Cauliflower Ahead of Time?
Yes! You can prepare the cauliflower and coat it in the batter a few hours in advance. Just keep it covered in the fridge until you’re ready to fry. This will allow the flavors to meld nicely!
