Cauliflower Nashville Hot “Chicken”

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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

Step 9

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.

Step 10

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

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