A Nashville Hot is an old Southern staple taking a head of cauliflower and indirectly grilling in a smoky BBQ covered pit. The overall process is to marinate a whole head of cauliflower in a spicy buttermilk dressing and baste regularly with a sweet spicy sauce of brown sugar, garlic, cayenne and melted butter. This recipe was inspired by Steven Reichlin.
As I do not have access to an outdoor BBQ, this is TALL blonde's oven roasted version and it is mighty tasty.
MARINADE
2 cups buttermilk
2 Tbl. Zhug*
(you can substitute 2 Tbl. cayenne pepper)
1 Tbl. sweet paprika
1 Tbl. garlic powder
2 tea. salt
2 tea. black pepper
2 Tbl. olive oil
1 Tbl. liquid smoke
(set aside 1/2 cup, see Dipping Sauce below)
BASTE
1 Tbl. Zhug
2 tea. cayenne pepper
1 Tbl. brown sugar
1 tea. garlic powder
2 tea. salt
2 Tbl. olive oil
3 Tbl. melted butter
2 tea. diced red onion
2 tea. apple cider vinegar
2 Tbl. BBQ Sauce
DIPPING SAUCE
1/2 cup marinade
1/2 cup sour cream
1 tea. diced cilantro leaves
I like to use a colored cauliflower head for eye appeal since this will not get color compared to outdoor grilling. Remove bottom stems leaving the head intact in one piece. With a skewer or sharp knife tip, poke holes all over the cauliflower for the marinade to easily absorb.
In a large non-metal bowl mix all ingredients for the marinade. Place the cauliflower in the marinade making sure it is coated on all sides. Let marinate overnight turning occasionally, 12-24 hours.
Remove cauliflower and place on an elevated grate placed on op of a sheet pan to catch dripping while roasting. Save 1/2 cup of marinade to make the dipping sauce.
Preheat oven to 400 degrees. Place the cauliflower on the oven middle rack, prepare the marinade. Roast cauliflower for 60-90 minutes basting every 20 minutes. Cauliflower should be tender all the way through when tested by inserting a skewer to test for doneness.
Cut into slices or break into chunks and serve with dipping sauce, or let cool and serve over a salad.
*Zhug is a Yemeni spice mix of: garlic, chili, coriander, salt, cumin, green cardamom and cloves
