Copycat Dave's Hot Chicken Cauliflower Sliders

• porsjoner: 4 servings
• aktiv tid: 30 minutes
• total tid: 1 hour

Ingredienser

2 1/2 c. (300 g.) all-purpose flour

1 tsp. kosher salt

Freshly ground black pepper

1 large egg

3/4 c. buttermilk

1/4 c. pickle brine

2 tbsp. vinegar-based hot sauce (such as Frank's RedHot)

2 small heads of cauliflower, leaves and stem trimmed

1 tbsp. cayenne pepper

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. smoked paprika

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/2 c. mayonnaise

1 tbsp. apple cider vinegar

1 tbsp. honey

Kosher salt

2 c. packed coarsely chopped stemmed kale leaves (about 2 oz.)

2 c. tricolor coleslaw (about 8 oz.)

2 chipotle chiles in adobo, finely chopped, plus 3 Tbsp. adobo sauce

3/4 c. mayonnaise

2 tbsp. honey

1/4 tsp. garlic powder

Vegetable oil, for frying (4 to 5 cups)

1 tbsp. light or dark brown sugar

4 potato rolls, toasted

12 dill pickle chips

Fremgangsmåte

Cauliflower Steaks

In a shallow bowl, whisk flour, paprika, salt, and a few grinds of black pepper. In another shallow bowl, whisk egg, buttermilk, pickle brine, hot sauce, and 1/2 tsp. salt.

Arrange cauliflower on a cutting board stem side down. Cut lengthwise into 2 (1/2"-thick) “steaks.” You should have 4 steaks total.

Dip each steak into egg mixture, letting excess drip off. Dredge in flour mixture, pressing firmly to adhere. Repeat the process once more. Arrange on a wire rack set in a baking sheet. Let sit 30 minutes.

Spice Blend

In a small bowl, mix cayenne, garlic powder, onion powder, paprika, salt, and black pepper.

Kale Slaw

In a large bowl, whisk mayonnaise, vinegar, and honey; season with salt and pepper. Add kale and coleslaw and toss to coat; season with salt and pepper, if needed. Refrigerate until ready to use.

Make Ahead: Slaw can be made 3 days ahead. Transfer to an airtight container and refrigerate.

Dave's Sauce

In a medium bowl, combine chiles, adobo sauce, mayonnaise, honey, and garlic powder; season with salt. Refrigerate until ready to use.

Make Ahead: Sauce can be made 5 days ahead. Transfer to an airtight container and refrigerate.

Assembly

Set another wire rack in another baking sheet. Into a large, heavy skillet, pour oil to a depth of 1/2". Heat over medium heat until an instant-read or deep-fry thermometer registers 350°. Working in batches if needed, fry breaded cauliflower, turning halfway through, until deep golden brown, 3 to 4 minutes per side. Transfer cauliflower to prepared rack to drain. Remove skillet from heat.

Transfer 1 Tbsp. spice blend to a medium heatproof bowl. Stir in brown sugar. Carefully spoon 1/2 cup hot oil over spices (they should sizzle) and stir to combine. Dip each steak into seasoned oil and return to wire rack. Season steaks all over with remaining spice blend.

Spread sauce on bottom buns, then top with slaw, pickles, and hot cauliflower. Drizzle more sauce over steaks and close up sandwiches with top buns. Serve with remaining sauce alongside for dipping.

Næringsinnhold

• Kalorier: 2203
• Totalt fett: 180 g
• Mettet fett: 18 g
• Transfett: 1 g
• Kolesterol: 79 mg
• Natrium: 3080 mg
• Totalt karbohydrater: 116 g
• Kostfiber: 15 g
• Totalt sukker: 37 g
• Protein: 24 g