INGREDIENTS

FOR THE CAULIFLOWER:

• 2 cloves garlic
• 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 (2 to 2 1/2 pounds)

FOR THE 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 (about 1 pound)

FOR FRYING AND SERVING:

• 4 to 6 cups vegetable oil, plus more as needed
• 1 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 6 soft potato, white, or brioche buns
• For serving: mayonnaise, hot sauce, and pickles

INSTRUCTIONS

MARINATE THE CAULIFLOWER:

1. Mince 2 garlic cloves and place in a large bowl. Add 3/4 cup mayonnaise, 1/4 cup pickle brine, 1 tablespoon Dijon mustard, and 2 teaspoons to 1 tablespoon cayenne (depending on the desired heat level), and whisk to combine. Taste and season with kosher salt and black pepper as needed. (The marinade should taste well-seasoned, almost like spicy ranch dressing.)
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 1/2 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 and up to 8 hours. Meanwhile, make the slaw.

MAKE THE SLAW:

1. Thinly slice 1/2 medium red onion and mince 1 small garlic clove. Place both in a large bowl and add 2 tablespoons pickle brine, 2 tablespoons apple cider vinegar, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss to combine, scrunching the onion with your fingers to soften it a bit.
2. Quarter 1 small green cabbage through the core, then cut the core out of each piece. Thinly slice the cabbage, add to the onion mixture, and toss to combine, scrunching the cabbage firmly with your hands so that it softens somewhat and starts letting out liquid. Taste and season with salt and pepper as needed. Refrigerate until ready to serve (up to 2 days).

FRY THE CAULIFLOWER:

1. Line a baking sheet with a wire rack. Add enough vegetable oil to a large saucepan or Dutch oven to come about 2 inches up the sides and heat over medium heat until 365°F. Meanwhile, place 1 1/2 cups all-purpose flour, 1 teaspoon kosher salt, and several grinds black pepper in a shallow bowl or pie plate and stir to combine.
2. 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 365°F between batches.
3. Transfer to the wire rack. Fry the remaining cauliflower. Save the biggest pieces for the sandwiches, but serve the smaller pieces as “nuggets”—or eat them yourself. Cook’s treat!
4. To serve, lightly toast 6 buns. Swipe a little mayonnaise inside each, then top with fried cauliflower, hot sauce, and a pile of slaw. Serve additional slaw on the side with pickles.