50m$13.15Nashville Hot Cauliflower Sandwich
A lunch-style vegetarian sandwich with crispy cauliflower coated in vegetarian Nashville hot seasoning, stacked on buns with cabbage, pickles, and vegan mayonnaise.
- Cuisine
- Southern American
- Energy
- 690 calories per serving
- Protein
- 14.6 g per serving
- Carbs
- 83.8 g per serving
- Fat
- 34.1 g per serving
- Sodium
- 2495 mg per serving
Shopping options
Vegetarian Nashville hot seasoning with no animal-derived meat flavoring
3 Tablespoon
Kroger® Nashville Hot Chicken Style Seasoning
11%
Cauliflower florets
1.5 Pound
Kroger® Cauliflower Florets Bag BIG DEAL!
100%
Kosher salt
0.75 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
0%
Vegan mayonnaise
0.5 Cup
Simple Truth® Plant Based Mayo Spread
28%
Vegetable oil
0.25 Cup
Kroger® 100% Pure Vegetable Oil
6%
All-purpose flour
1 Cup
Kroger® Bleached All Purpose Flour
6%
Dill pickle chips
1 Cup
Kroger® Hamburger Dill Fast Food Style Chips Pickles
50%
Panko breadcrumbs
2 Cup
Kroger® Japanese Style Panko Bread Crumbs
53%
Unsweetened oat milk
1 Cup
Planet Oat® Unsweetened Original Oatmilk
25%
Hamburger buns
4 Each
Kroger® White Hamburger Buns
50%
Green cabbage
8 Ounce
Organic Green Cabbage
20%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- cauliflower florets-1.5 lb
- panko breadcrumbs-2 cups
- all-purpose flour-1 cup
- unsweetened oat milk-1 cup
- dill pickle chips-1 cup
- vegan mayonnaise-0.5 cups
- vegetable oil-0.25 cups
- hamburger buns-4 each
- vegetarian Nashville hot seasoning with no animal-derived meat flavoring-3 tbsp
- green cabbage-8 oz
- kosher salt-0.75 tsp
Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. Thinly shred the cabbage and cut any oversized cauliflower florets into 2-inch pieces.
Keep fingertips tucked away from the knife while shredding cabbage and trimming cauliflower.
In a large bowl, whisk the flour, oat milk, 1 tablespoon Nashville hot seasoning, and salt until smooth; the batter should be thick enough to coat the cauliflower.
Place the panko in a shallow bowl. Dip each cauliflower piece in batter, let excess drip off, then press into panko and arrange on the prepared baking sheet.
Drizzle with 2 tablespoons oil and bake for 22 to 26 minutes, flipping once, until the cauliflower is deep golden and crisp.
Use oven mitts when handling the hot baking sheet.
In a small saucepan over low heat, warm the remaining 2 tablespoons oil with the remaining 2 tablespoons Nashville hot seasoning for about 1 minute. Brush the spicy oil over the hot cauliflower.
Warm the seasoned oil gently to avoid scorching the spices.
Brush carefully to avoid splattering hot seasoned oil.
Toast the buns and spread the cut sides with vegan mayonnaise. Pile on shredded cabbage, hot cauliflower, and dill pickle chips.
Close the sandwiches and serve right away while the cauliflower is crisp.
Let the cauliflower cool briefly before eating, as the hot coating can burn your mouth.
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