Nashville Hot Fried Cauliflower

overhead view of fryed cauliflower on a slice of bread centered on a white plate with a bottle of NOW Ellyndale Rice Bran Oil laying flat next to it and a small glass bowl of the dark brown oil with a wooden spoon in it next to the bottle

Servings

If you like it hot, then you’ll love this take on Nashville’s popular spicy chicken only with cauliflower. It makes a great, and not boring, vegan appetizer for game days or a meal when you want a spicy solo dish. Serve it up on toast for a new spin on the much loved avocado toast.

Ingredients

1 cup divided Rice Bran Oil

1 teaspoon hot sauce

1 tablespoon ground cayenne pepper

1 teaspoon paprika

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon salt

2 teaspoons Coconut Sugar, Organic

1 head cauliflower

1 cup unsweetened soy milk

1 tablespoon fresh lemon juice

1 cup all-purpose flour

2 tablespoons cornstarch

2 teaspoons creole seasoning

8 slices white bread

2 to 6 pickle slices (or to taste)

Directions

In a medium pot over medium heat, combine ½ cup oil, hot sauce, cayenne pepper, paprika, chili powder, garlic powder, salt, and coconut sugar. Heat 3 minutes, whisking often, until combined and warm. Remove from heat and set aside.
Cut the cauliflower into bite-sized florets. Wash and dry thoroughly.
In a medium bowl, combine soy milk and lemon juice and let sit for at least 1 minute. In another medium bowl, combine flour, cornstarch, and creole seasoning.
Dredge cauliflower in the soy milk mixture, then the flour mixture. Shake off excess flour and place on a large dish.
Heat the remaining ½ cup oil in a medium pan over medium heat. In batches, fry cauliflower for 5 minutes, turning every minute or so, or until evenly golden and crispy. Place back on dish.
Lightly toast bread. Place a few cauliflower florets on top of each slice of bread. Brush cauliflower liberally with oil and top with a pickle slice.