32mUpdating…Nashville Hot Cauliflower Sandwiches
Quick sheet-pan cayenne cauliflower sandwiches layered with creamy coleslaw, dill pickle chips, and mayonnaise.
- Cuisine
- Southern American
- Cauliflower florets - 1 1/2 pounds
- Bagged coleslaw mix - 2 cups
- Dill pickle chips - 1/2 cup
- Mayonnaise - 1/2 cup
- Vegetable oil - 3 tablespoons
- Light brown sugar - 2 teaspoons
- Cayenne pepper - 1 1/2 teaspoons
- Hamburger buns - 4 - 4 Each
- Smoked paprika - 1 teaspoon
- Garlic powder - 1 teaspoon
- Kosher salt - 3/4 teaspoon
Preheat the oven to 450°F. In the mixing bowl, combine the oil, cayenne pepper, brown sugar, smoked paprika, garlic powder, and salt. Add the cauliflower and toss until evenly coated.
Avoid touching your eyes after measuring cayenne pepper, and wash your hands thoroughly afterward.
Spread all the cauliflower on one sheet pan in a single layer. Roast for 20 to 22 minutes until tender and deeply browned around the edges.
Use oven mitts when handling the hot sheet pan, and set it on a heat-safe surface.
During the final 5 minutes of roasting, wash and dry the mixing bowl. Toss the coleslaw mix with 1/4 cup mayonnaise, then spread the remaining mayonnaise over the cut sides of the buns.
Divide the dressed coleslaw and pickle chips among the bottom buns. Divide the hot cauliflower evenly among all 4 sandwiches, then close with the top buns and serve immediately.
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