A Twist On The Classic Chicken Sandwich: Spicy Fried Cauli

Meatless-Plant Based Protein Chicken Strip Burger on a Whole Wheat Bun with Lettuce Tomato and Mayo

Over the past year, we have seen a recent trend in plant-based meals. Although, vegetarian meals aren’t just plates full of veggies. A meatless meal can be mighty in flavor and extremely delicious. So, give this Spicy “Chicken” Fried Cauliflower Sandwich a chance. Loaded with spicy flavors, crispy fried cauliflower, and zingy cabbage slaw, you’ll be adding this handheld to your weekly dinner list. Don’t judge it until you try it!


For the Cauliflower:

  • 2 Garlic Cloves
  • 3/4 Cup Regular or Vegan Mayonnaise
  • 1/4 Cup Dill Pickle Brine
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Cayenne Pepper
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 Large Head Cauliflower

For the Cabbage Slaw:

  • 1/2 Medium Red Onion
  • 1 Small Clove Garlic
  • 2 Tablespoons Dill Pickle Brine
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1 Small Green Cabbage

For Frying and Serving:

  • 4-6 Cups Vegetable Oil
  • 1 1/2 Cups All-Purpose Flour
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 6 Soft Potato, White, or Brioche Buns

For Serving:

  • Mayonnaise
  • Hot Sauce
  • Pickles

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  1. Marinate the Cauliflower: Begin by mincing 2 garlic cloves and add them into a large bowl. Next, add 3/4 cup mayonnaise, 1/4 cup pickle brine, 1 tbsp Dijon mustard, and 1-2 tbsp of cayenne, and whisk to combine. The amount of cayenne will depend on how much of a kick you can handle! Also, season with kosher salt and black pepper to your liking. Next, it is time to prepare your cauliflower. Remove the leaves and trim the bottom of the core. Quarter the cauliflower, making 1 1/2 to 2-inch thick slabs. The goal is to have 2 slabs per quarter, plus some large florets, which are perfect for frying. Finally, add the florets to the marinade, using your hands to coat them. Cover the bowl with plastic wrap and allow to refrigerate for 2-8 hours.
  2. How to make Cabbage Slaw: You are going to love the flavor and crunch this slaw adds to the sandwich. Begin preparation by thinly slicing 1/2 medium red onion and mince 1 small garlic clove. After placing both ingredients into a bowl, also add 2 tbsp of pickle brine, 2 tbsp apple cider vinegar, 1 tsp kosher salt, and 1/2 teaspoon black pepper. Now, toss them together! Next, quarter 1 small cabbage, but cut the core out of each piece. After thinly slicing the cabbage, add it to the onion mixture. Toss the ingredients together, while especially scrunching the onion in your hands to soften. This can be stored and refrigerated for up to two days!
  3. How to Fry the Cauliflower: Add the vegetable oil to a saucepan or dutch oven. Heat over medium until the temperature reaches 365 degrees Fahrenheit. Also, line your baking sheet with a wired rack. While your saucepan heats up, combine 1 1/2 cups of all-purpose flour, black pepper, and 1 tsp of kosher salt into a bowl and stir. Next, one at a time, remove the cauliflower pieces from the marinade, allowing the excess to drip off. Coat them in the flour mixture. Next, place the cauliflower into the oil, while only frying a few pieces at a time. Flip the pieces with a tong, four minutes in total. After, transfer them to the wire rack, allowing the cauliflower to cool. Serve the big pieces with a lightly toasted bun, topped with mayonnaise and a pile of delicious slaw. If you are a pickle fan, don’t forget those too. Enjoy!

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