Nashville Hot Cauliflower
There are days when I crave that perfect mix of heat and comfort, and this Nashville Hot Cauliflower always delivers. The first time I made it, I honestly wasn’t sure how my family would feel about swapping out the usual chicken for cauliflower, but it quickly became a regular request. The cauliflower turns into the perfect canvas for that fiery Nashville hot sauce—it’s tender on the inside, crispy on the outside, and packed with flavor that’s bold but still approachable. What I love most is how it feels indulgent while staying on the lighter side, something I can feel good about serving even on a busy weeknight.
I came up with this recipe after a family trip to Nashville, where we fell in love with the iconic hot chicken sandwiches. My kids wanted that same flavor at home, but I wanted to add more veggies to our meals, so I thought, why not try cauliflower? To my delight, it was an instant hit. My husband even said he’d happily eat it instead of chicken, and my kids love piling it onto slider buns with pickles. It’s one of those recipes that feels fun and a little different but still so doable on a weeknight.
Whether you serve it as a main dish, a snack for game day, or even tucked into tacos, this recipe is always a win in my house. It’s the kind of dish that gets everyone talking around the table and makes you feel like a kitchen rockstar—even when dinner’s made in under an hour.
Questions I Often Get Asked About This Recipe
Can I make this less spicy?
Absolutely! Simply reduce the cayenne pepper or use a milder hot sauce for the coating.
Can I bake instead of fry?
Yes, toss the cauliflower in oil and bake at 425°F until crispy, flipping halfway through.
What’s the best way to serve it?
On slider buns with pickles or over a salad for a lighter option.
Can I make it ahead of time?
It’s best served fresh, but you can prep the batter and sauce ahead to save time.
Does it keep well?
Store leftovers in the fridge and reheat in an air fryer or oven for best results.
What You Need to Make Nashville Hot Cauliflower
1 large head cauliflower, cut into 1-inch florets
1 cup all-purpose flour
1 cup buttermilk
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
Oil for frying (vegetable or canola)
½ cup hot sauce (like Frank’s RedHot)
2 tablespoons brown sugar
½ teaspoon cayenne pepper (optional, for extra heat)
Pickle chips, for serving
Slider buns or sandwich bread, optional
Special equipment: Deep skillet or Dutch oven for frying, wire rack for cooling.
How to Make Nashville Hot Cauliflower
Cut cauliflower into bite-sized florets and set aside.
In a bowl, mix flour, paprika, cayenne, garlic powder, onion powder, and salt.
Dip cauliflower into buttermilk, then dredge in seasoned flour.
Heat oil to 350°F in a deep skillet or Dutch oven. Fry cauliflower in batches until golden and crispy, about 4–5 minutes. Drain on a wire rack.
In a small saucepan, combine hot sauce, brown sugar, and additional cayenne if using. Heat until sugar dissolves and sauce is smooth.
Brush or toss fried cauliflower with Nashville hot sauce until well coated.
Serve immediately with pickles and slider buns, if desired.
Tips for Making the Best Nashville Hot Cauliflower
Use rice flour instead of regular flour for an extra-light, crispy texture.
Don’t overcrowd the pan—fry in small batches to keep the coating crisp.
For gluten-free, use gluten-free flour blends and ensure your hot sauce is gluten-free.
Want a vegan version? Swap buttermilk for almond milk mixed with a teaspoon of vinegar.
Add a drizzle of honey on top for a sweet-heat twist!
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Perfect for meatless Mondays! My husband loved it, and he’s a big chicken fan.” – Emily R.
⭐️⭐️⭐️⭐️ “Delicious, but next time I’ll cut back on the cayenne. A little too spicy for me!” – Sarah L.
⭐️⭐️⭐️⭐️⭐️ “Made these for game night, and they disappeared in minutes. Total crowd-pleaser.” – Jason K.
⭐️⭐️⭐️⭐️ “Great flavor and crunch, but I wish I’d doubled the sauce—it’s that good!” – Tanya P.
⭐️⭐️⭐️⭐️⭐️ “Even my kids ate it without complaining about veggies. That’s a win in my book!” – Michelle D.
Printable Recipe
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Nashville Hot Cauliflower
Nashville Hot Cauliflower is a crispy, spicy, and flavorful plant-based twist on the classic Nashville hot chicken. Perfect for game days, weeknight dinners, or when you want a bold vegetarian option, these fried cauliflower bites are coated in a fiery hot sauce and served with pickles for that authentic Southern heat.
Ingredients
- 1 large head cauliflower, cut into 1-inch florets
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- Oil for frying (vegetable or canola)
- 1 cup hot sauce (like Frank’s RedHot)
- 2 tablespoons brown sugar
- ½ teaspoon cayenne pepper (optional, for extra heat)
- Pickle chips, for serving
- Slider buns or sandwich bread, optional
- Special equipment: Deep skillet or Dutch oven for frying, wire rack for cooling.
Instructions
- Cut cauliflower into bite-sized florets and set aside.
- In a bowl, mix flour, paprika, cayenne, garlic powder, onion powder, and salt.
- Dip cauliflower into buttermilk, then dredge in seasoned flour.
- Heat oil to 350°F in a deep skillet or Dutch oven. Fry cauliflower in batches until golden and crispy, about 4–5 minutes. Drain on a wire rack.
- In a small saucepan, combine hot sauce, brown sugar, and additional cayenne if using. Heat until sugar dissolves and sauce is smooth.
- Brush or toss fried cauliflower with Nashville hot sauce until well coated.
- Serve immediately with pickles and slider buns, if desired.
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