Name: Cauliflower Nashville Hot “Chicken”
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 Servings
Cuisine: American
Ingredients: 1 head cauliflower; 4 flax eggs; 0.5 cup almond milk; 2 tablespoons hot sauce; 1 cup flour; 0.5 cup cornstarch; 1 tbsp baking powder; 2 teaspoons salt; Oil for frying; 0.5 cup vegan butter; 2 tablespoons hot chicken rub; white sandwich bread; pickle slices

Cauliflower Nashville Hot “Chicken” cover

From the Cook

1/7

Cauliflower Nashville Hot “Chicken”

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Food with Feeling. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Chop up the head of cauliflower into bite sized pieces. Set aside.

In a wide, shallow bowl, whisk together the flax eggs, almond milk, and hot sauce.

In a separate shallow bowl, whisk together the flour, corn starch, baking powder, and salt.

Heat your oil in a heavy bottomed pot over medium high heat. To test that it's ready, drop a bit of the batter (wet ingredients mixed with the dry ingredients) into the pot. Once it floats to the top, the oil is ready.

Prepare a place for the fried cauliflower to rest after it comes out of the oil. I've found the best results by places a wire rack over top of a baking sheet and then placing a paper towel under the rack to collect some of the oil.

Working in batches, dip the cauliflower pieces in the wet mixture, then dip each piece fully in the flour mixture. I do this TWO times per piece of cauliflower but you can also just do once.

Gently place the cauliflower into the pot in a single layer. Fry for about 4-5 minutes on each side. It's done when the breading just begins to brown. While one batch is frying, prepare the next batch.

Place the finished pieces on the wire rack to cool down.

Once all of the cauliflower is fried, prepare the spice mix by whisking together the spices and the melted butter in a small bowl. Place the cauliflower in a large bowl and drizzly the butter mixture over top. Toss to combine.

Serve the Hot Cauliflower on the bread and topped with the pickle slices.

ENJOY!! (and have a good drink nearby!!)

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Maximize Breading Adhesion 🥬
Pat cauliflower florets completely dry and let them sit uncovered in the refrigerator for 30 minutes before breading to ensure the coating adheres perfectly and creates maximum crispiness when fried.
Flax Egg Perfection ⏱️
Mix flax eggs with almond milk at least 15 minutes before use to allow proper thickening, creating a superior binding agent that holds the breadcrumb coating securely during frying.
Oil Temperature is Critical 🌡️
Maintain oil temperature between 325-350°F using a thermometer—too cool results in greasy texture, too hot burns the coating before the cauliflower cooks through.
Double-Dredge Technique 🍞
Dip breaded florets back into the flax egg mixture for 10 seconds, then coat again with the flour mixture to create an extra-crispy, restaurant-quality crust that rivals traditional fried chicken.
Hot Sauce Application Strategy 🌶️
Brush the hot sauce mixture onto warm cauliflower immediately after frying while they're still steaming—this allows the spicy coating to penetrate and caramelize slightly for authentic Nashville heat and flavor depth.