| Yield: 4 servings | Time: 45 minutes |

Ingredients

Nashville hot sauce

3 tablespoons vegetable oil

3 tablespoons cayenne pepper

1 tablespoon chili powder

2 teaspoons paprika

2 teaspoons black pepper

1 tablespoon salt

¼ cup white sugar

¾ cup apple cider vinegar

2 tablespoons water

Cauliflower bites

1 large head of cauliflower, cut into bite-sized florets (1-2 inches)

1 cup cornstarch

1 cup all-purpose flour

1 tablespoon paprika

2 teaspoons cayenne pepper

2 teaspoons salt

1 teaspoon black pepper

¾ cup coconut or almond milk

3 dashes of a mild hot sauce

2 quarts vegetable oil, for frying

16 sprigs fresh thyme, picked and roughly chopped

For serving

1 jar of your favorite pickles

Note: You can always cut down on the amount of cayenne pepper if you prefer it a little less spicy.

Preparation

For the Nashville hot sauce

In a small pot, heat the oil over medium heat. Add the spices and lightly toast for two minutes, stirring occasionally.

Add the salt, sugar, vinegar, and water to the pot and bring to a boil. Reduce the heat to a simmer and simmer for 10-12 minutes or until the liquid has reduced by about half, it should be slightly syrupy.

Keep warm and set aside until ready to serve.

For the cauliflower bites

In a large pot, heat the oil up to 350F over medium-high heat. (If you don’t have a thermometer, the oil is ready when it’s shimmering at the bottom and a small flick of flour will float to the top when dropped in.)

Prepare a resting rack over a sheet pan.  

In a large bowl, whisk together the cornstarch, flour, paprika, cayenne, salt, and black pepper.

In a separate bowl, whisk together the milk and hot sauce.

To bread the cauliflower, toss the florets with the flour mixture to coat evenly. Put the florets into a fine-mesh strainer and shake off any excess flour mixture.

Then transfer the florets into the bowl with the milk and stir to coat evenly. Finally, return the florets back into the bowl with the flour mixture and toss to coat evenly.

Shake off any excess flour mixture and put the florets on the resting rack.

Once the oil is hot, fry the florets for 4-5 minutes until golden brown and crispy, they should be floating in the oil.

Don’t overcrowd the oil, you may need to work in multiple batches. Once cooked, use a slotted spoon to remove the cauliflower from the oil and transfer to the resting rack, allowing any excess oil to drain off.

In a large bowl, toss the fried cauliflower with the warm sauce and chopped thyme to coat evenly.

For serving

Serve immediately with pickles and toothpicks.

Zero-waste tips

• Once cool, strain out the frying oil and use again the next time you’re frying anything.

• Save the cauliflower leaves, toss them with a little salt and olive oil and roast them to make crispy cauliflower chips.

Recommended Pairings

VISIT OUR BOOKSTORE