Nashville Hot Cauliflower Sliders

Ingredients

• 1 large cauliflower, cut into thick slabs
• 1 cup all-purpose flour
• 3/4 cup buttermilk or milk with 1 tsp vinegar
• 1 large egg
• 3 cups neutral oil, for frying
• 2 tbsp cayenne pepper
• 1 tbsp brown sugar
• 1 tsp smoked paprika and 1/2 tsp garlic powder
• 6 slider buns
• 3 cups shredded cabbage
• 1/3 cup mayonnaise
• 1/2 cup sliced pickles
• Salt and black pepper

Steps

1. Toss the cabbage with the mayonnaise, a splash of vinegar, salt, and pepper for the slaw and refrigerate.
2. Whisk the buttermilk and egg in one bowl, and the flour with 1 teaspoon salt and plenty of pepper in another.
3. Dip each cauliflower slab in the flour, then the buttermilk, then back into the flour, pressing hard so the coating grips in a craggy layer. Those craggy bits are what turn crisp.
4. Rest the coated pieces on a rack for 10 minutes so the coating hydrates and sets, which stops it sliding off in the oil.
5. Heat the oil in a deep pan to 340F (170C) and fry the cauliflower in batches for 5 to 6 minutes, turning once, until deep golden and tender at the centre when pierced.
6. Drain on a rack and let the oil come back to temperature between batches; a cool pan gives greasy, pale coating.
7. Carefully ladle 1/2 cup of the hot frying oil into a heatproof bowl and whisk in the cayenne, brown sugar, paprika, and garlic powder. It will sizzle and turn deep red.
8. Brush the hot glaze over the fried cauliflower immediately, then stack in the buns with the slaw and pickles and serve at once.

Allergen note: Contains gluten, egg, and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.