Directions

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 combined ingredients for dredging mixture and batter into two separate bowls.

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. Dredge, then Batter, and then 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!

To serve

1. To serve, lightly toast 6 buns. Swipe a little mayonnaise inside each, then top with fried cauliflower, Fiesta del Escabeche hot sauce, and a pile of slaw and dill pickle chips. Serve additional slaw on the side with pickles.