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Nashville Hot Cauliflower

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course


Nashville Hot Cauliflower (coating)

  • 1 1/2 cup milk
  • 2 eggs
  • 1/3 cup Texas Pete® Original Hot Sauce
  • 2 1/2 cup all-purpose flour
  • 3 TBS cornstarch
  • 3 TBS seasoned salt
  • 1 TBS paprika
  • 2 TSP cayenne pepper
  • 2 TSP black pepper
  • 1/2 TSP garlic powder
  • 6-8 cauliflower steaks (depending on size of cauliflower)

Nashville Hot Mixture

  • 1/3 cup cayenne powder
  • 2 TSP brown sugar
  • 1 TSP chili powder
  • 1 TSP garlic powder
  • 1 TSP paprika
  • 2 TSP Texas Pete® Original Hot Sauce


  • Preheat oven to 400 degrees.

Nashville Hot Cauliflower (coating)

  • In a medium sized bowl, whisk together milk, eggs and hot sauce and set aside.
  • Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper and garlic powder to a large container with a lid (I used tupperware) and shake to mix well.
  • Dip each piece of cauliflower into seasoned flour and then into hot sauce-egg mixture and then coat again with flour. Allow coated cauliflower to rest to allow flour-mixture to set.
  • Heat 2 – 2 1/2 inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat to fry the cauliflower.
  • Cook the pieces of cauliflower until the crust is crisp and completely golden brown.
  • Remove cauliflower from oil and place on paper towels or rack to drain. Finish cooking all of the cauliflower.
  • Once all the pieces have drained, transfer to a baking sheet and finish cooking in the oven for about 10 minutes to ensure the cauliflower is cooked completely inside.

Nashville Hot Chicken Mixture

  • Whisk together 1 cup of the frying oil you used to fry the cauliflower with cayenne pepper, brown sugar, chili powder, garlic powder and smoked paprika until combined.
  • Tossed cooked cauliflower into Nashville Hot sauce mixture. Set aside.
  • Serve with pickles and sliced bread on the side.