This recipe for hot Nashville breaded cauliflower salad was prepared in the Market Kitchen by Chef Juan Kirby of Wild Cow on June 1, 2019.

  • Cauliflower

  • Dijon mustard

  • Garlic

  • Soy Sauce

  • Corn flakes

  • Corn starch

  • Onion powder

  • Garlic powder

  • Salt and pepper

1. Chop, or break, cauliflower into small "wing-like" pieces.

2. Pour soy sauce, Dijon mustard, garlic, and spices into pot on medium-high heat.

3. Add chopped cauliflower once the mixture starts to bubble; cook for about 10 minutes.

4. In one big bowl mix corn flakes, corn starch, onion powder, garlic powder, salt, and pepper; divide between two bowls.

5. Set up a breading station with the corn mixtures and the marinade in the pot.

6. Dip cauliflower in "breading," then the marinade, and back in the breading.

7. Put enough oil in a shallow pan to deep-fry the cauliflower. Once the oil is hot, drop in your coated cauliflower.

8. Sprinkle with “hot Nashville” seasonings (cayenne, garlic, brown sugar)

Avocado ranch dressing

Blend the following:

  • 8 cups of Veganaise

  • 6 cups of plant based milk

  • Chopped scallions

  • Onion powder

  • Garlic powder

  • 7 Avocados

  • Salt and pepper

  • 3 T Apple Cider Vinegar