Cauliflower Nashville Hot “Chicken”

Chop up the head of cauliflower into bite sized pieces. Set aside.

In a wide, shallow bowl, whisk together the flax eggs, almond milk, and hot sauce.

In a separate shallow bowl, whisk together the flour, corn starch, baking powder, and salt.

Heat your oil in a heavy bottomed pot over medium high heat. To test that it's ready, drop a bit of the batter (wet ingredients mixed with the dry ingredients) into the pot. Once it floats to the top, the oil is ready.

Prepare a place for the fried cauliflower to rest after it comes out of the oil. I've found the best results by places a wire rack over top of a baking sheet and then placing a paper towel under the rack to collect some of the oil.

Working in batches, dip the cauliflower pieces in the wet mixture, then dip each piece fully in the flour mixture. I do this TWO times per piece of cauliflower but you can also just do once.

Gently place the cauliflower into the pot in a single layer. Fry for about 4-5 minutes on each side. It's done when the breading just begins to brown. While one batch is frying, prepare the next batch.

Place the finished pieces on the wire rack to cool down.

Once all of the cauliflower is fried, prepare the spice mix by whisking together the spices and the melted butter in a small bowl. Place the cauliflower in a large bowl and drizzly the butter mixture over top. Toss to combine.

Serve the Hot Cauliflower on the bread and topped with the pickle slices.

ENJOY!! (and have a good drink nearby!!)