Kfc Nashville Hot Fried Cauliflower Recipes

CAULIFLOWER NASHVILLE HOT "CHICKEN"

Steps:

• 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!!)

KFC NASHVILLE HOT FRIED CAULIFLOWER RECIPE

Steps:

• Sprinkle the cut cauliflower with salt and pepper.
• Whisk soy milk with hot sauce in a large bowl or large freezer bag.
• Place the cauliflower "drumsticks" in the bowl or bag, and chill for a minimum of two hours (I like to marinate overnight).
• Heat oven to 425F and roast cauliflower in oven for 40 minutes, turning after 20.
• Remove cauliflower from heat and set aside.
• Whisk together egg replacer and set aside.
• Whisk soy milk with ACV and set aside for 5 minutes to create soy buttermilk.
• In a large bowl whisk together reserved marinade, egg replacer mixture, soy buttermilk mixture, and hot sauce to create the buttermilk breading mixture.
• Whisk all of the ingredients for the seasoned flour together in a separate large bowl.
• To cook you can use a deep fryer or a deep pan with a lid.
• If using a deep fryer, heat frying oil (I like peanut or vegetable) to 325F.
• If using a deep pan, pour enough vegetable oil to measure 3 inches inside the pan. Cover with a lid and heat the oil over medium-high heat to 325F.
• Dredge the cauliflower in the flour mixture and shake off any excess. Then dip the drumstick in your buttermilk mixture, and dredge the cauliflower again in flour mixture and place in a separate bowl or baking pan.
• Cook 3 to 4 cauliflower drumsticks in the hot oil at once.
• In a deep fryer this should cook up golden brown and crispy in about 3-4 minutes.
• If you are using a deep pan with a lid, turn the cauliflower occasionally. This should take about 3 to 6 minutes.
• Keep an eye on the pieces and remove when golden brown and crispy.
• Place finished drumsticks on a tray or bowl lined with paper towel to soak up excess oil.
• Continue to fry your cauliflower in batches of 3 or 4, allowing the oil to return to 325°F between batches.
• While you are frying your cauliflower, whisk together cayenne, brown sugar, garlic salt, paprika and vegetable in a small saucepan to create your Nashville sauce.
• Cook on low-medium heat, whisking often.
• Cook for 15 minutes, making sure it never comes to a boil.
• Strain using a tight sieve and transfer in a jar.
• Seal remainder of hot sauce and keep in fridge until you need it.
• Serve with dill pickle medallions/chips.