killer copycat fried cauliflower sandwich

INGREDIENTS:

For cauliflower

• 3 cloves garlic

• 3/4 cup mayonnaise of choice

• 1/4 cup dill pickle juice

• 2 tablespoons paprika

• 1 tablespoon Dijon mustard

• 1 large head cauliflower

For breading

• 1 teaspoon chili powder

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon pepper

• 1 ½ cups all-purpose flour

For frying

• 4 to 6 cups of oil (avocado or vegetable)

For serving

• Green leaf lettuce

• Beefsteak tomatoes (sliced)

• Pickles

• Cheese

• Sauce

• DKB Buns

 For sauce

• ½ cup mayonnaise

• 1 teaspoon Dijon mustard

• 3 teaspoons yellow mustard

• ½ teaspoon apple cider vinegar

• 2 teaspoons barbecue sauce

• 2 tablespoons honey

• 3 gloves garlic powder (minced)

• ½ teaspoon paprika

• 1 teaspoon lemon juice

INSTRUCTIONS:

MARINATE THE CAULIFLOWER

1. Mince garlic cloves and place in a large bowl. Add 3/4 cup mayonnaise, 1/4 cup pickle juice, 1 tablespoon Dijon mustard, and 2 tablespoons paprika and whisk to combine. Taste and season with kosher salt and black pepper as needed.

2. Remove and discard the leaves from 1 large head cauliflower and trim the bottom of the core. Quarter the cauliflower through the core. Cut each quarter into 1 ½ to 2-inch-thick slabs, trying to keep a bit of the core in each. You should get about 2 slabs per quarter, plus a couple of large florets.

3. Add the cauliflower to the marinade. Using your hands, carefully and gently coat all the pieces thoroughly in the marinade. Cover the bowl and refrigerate at least 2 hours.

FRY THE CAULIFLOWER

1. Heat 2-3 cups of oil in a frying pan or fryer to 375 degrees.

2. In a medium bowl, combine dry ingredients for breading (chili powder, flour, salt, garlic powder, pepper)

3. Working with one piece of cauliflower at a time, remove from the marinade, letting the excess drip back into the bowl, and coat in the flour mixture. Tap off any excess flour, then carefully place in the hot oil. Batter and fry a few pieces at a time so as not to crowd the pan, flipping once with tongs, until deeply golden brown and crisp, about 4 minutes total. Return the oil to 375°F between batches. Add in remaining oil between batches.

4. Transfer to the wire rack. Fry the remaining cauliflower, cooling between batches.

5. Toast hamburger buns.

6. To serve the sandwiches, spread mayonnaise inside each bun, then top with fried cauliflower and additional toppings (optional). Serve with fries and pickles on the side.