Nashville Hot Cauliflower Sandwich

Cuisine

Southern American

Servings

4

Total time

50 min

Prep

20 min

Cook

30 min

Difficulty

hard

Ingredients

• 1.5 Pound Cauliflower florets - 1 1/2 pounds (680 grams), Use florets; cut any oversized florets into 2-inch pieces.
• 1 Cup All-purpose flour - 1 cup (120 grams), Metric equivalent given as 120 grams.
• 1 Cup Unsweetened oat milk - 1 cup (240 milliliters), Metric equivalent given as 240 milliliters.
• 3 Tablespoon Vegetarian Nashville hot seasoning with no animal-derived meat flavoring - 3 tablespoons (24 grams), Check the label to confirm the seasoning is vegetarian and has no animal-derived meat flavoring.
• 0.75 Teaspoon Kosher salt - 3/4 teaspoon (4 grams), Metric equivalent given as 4 grams.
• 2 Cup Panko breadcrumbs - 2 cups (120 grams), Metric equivalent given as 120 grams.
• 0.25 Cup Vegetable oil - 1/4 cup (60 milliliters), Metric equivalent given as 60 milliliters; used in two portions for baking and seasoned oil.
• 4 Each Hamburger buns - 4 (count), Use 4 buns total.
• 0.5 Cup Vegan mayonnaise - 1/2 cup (120 grams), Metric equivalent given as 120 grams.
• 8 Ounce Green cabbage - 8 ounces (225 grams), Metric equivalent given as 225 grams; thinly shred before assembly.
• 1 Cup Dill pickle chips - 1 cup (150 grams), Metric equivalent given as 150 grams.

Instructions

1. Preheat and prep vegetables

   1. *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.

2. Make the batter

   2. 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.

3. Bread the cauliflower

   3. 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.

4. Bake until crisp

   4. *Drizzle with 2 tablespoons oil* and bake for *22 to 26 minutes*, flipping once, until the cauliflower is *deep golden and crisp*.

5. Make and apply spicy oil

   5. 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.

6. Assemble the sandwiches

   6. *Toast the buns* and spread the cut sides with *vegan mayonnaise*. Pile on *shredded cabbage, hot cauliflower, and dill pickle chips*.

7. Serve

   7. *Close the sandwiches* and serve *right away* while the cauliflower is crisp.