1. In a deep pot, heat 3-4" oil over medium-high heat until it reaches 375°.
2. In a shallow dish, whisk together flour, ½ tsp. cayenne, paprika, salt and black pepper; set aside.
3. In a medium mixing bowl, whisk together buttermilk, eggs and hot sauce until combined. 
4. Coat cauliflower in flour mixture, then buttermilk mixture, then flour mixture again, shaking off excess. Place cauliflower on a wire rack; let air-dry for 15 min. 
5. Carefully place 1-2 pieces of breaded cauliflower in oil; fry until golden-brown (about 3 min. per side). Remove from oil; transfer to a baking sheet fitted with a wire rack. Repeat with remaining cauliflower. 
6. In a small mixing bowl, whisk together ¼ cup canola oil, melted butter, brown sugar, chili powder, garlic powder, onion powder and remaining cayenne pepper until combined. Using a pastry brush, brush sauce on top of fried cauliflower steaks. 
7. Assemble sandwiches on buns with desired toppings.

Find It!

• Ready-to-cook cauliflower steaks are available seasonally in the Prepared Produce Section. 
• Find Kowalski's Signature Herbed Coleslaw Kits in the Deli Grab & Go Case.
• Find Kowalski's Hamburger Buns in the Bakery Department.

Tasty Tips:

• Here's an easy oil-disposal hack: Let oil cool completely, then use a funnel to pour it back into the original bottle for disposal.
• To make your own buttermilk, pour 1 tbsp. white vinegar into a 2-cup spouted measuring glass, then add milk until it reaches 1 cup. 
• Don't skip the raised cooling rack in step 5. Placing cauliflower on a flat surface after frying can cause the bottom to become soggy. 
• Frying cauliflower in batches helps maintain the proper oil temperature.
• Minnesota Grown products are fresher by miles, which is why we recommend them in this recipe. When local options are unavailable, fresh products grown or produced elsewhere may be used.