Cauliflower Poboy Recipes
CAULIFLOWER PO'BOY
A vegetarian twist on a classic New Orleans sandwich, featuring breaded cauliflower, cabbage slaw and spicy avocado mayo on a whole grain roll.
Provided by The Crooked Carrot
Categories Dinner Main Course main dish sandwich
Time 1h
Number Of Ingredients 32
Steps:
- Preheat oven to 400 degrees F.
- Bread cauliflower. Whisk eggs in a large bowl. Add cauliflower florets to the bowl with eggs and stir until the cauliflower is completely coated. In another large bowl, combine panko, nutritional yeast, spices (cumin, paprika, garlic powder, chili powder, turmeric, salt, pepper and cayenne. Using a fork, take a few florets from the egg mixture and toss them into the breading bowl. Stir the cauliflower until it's completely coated in the breading mixture.
- Transfer the breaded cauliflower to a lined baking sheet. Continue until you've transferred all cauliflower from the egg mixture to the breading and then to the baking sheet. Drizzle with olive oil and bake for about 30 minutes, or until cauliflower is crispy and brown.
- Prepare slaw. Add shredded cabbage and carrots to a large bowl. In a small bowl, combine slaw dressing ingredients: mayonnaise, mustard, apple cider vinegar, garlic powder and lemon juice. Season with salt and pepper to taste. If you would like a thinner dressing, add 1-2 tablespoons of water until it reaches your desired consistency. Pour the dressing over the shredded carrots and cabbage, stir until well combined.
- Mix the avocado mayo. Add avocado to a small bowl and mash until smooth. Stir in mayonnaise, tahini and lemon juice. Season with salt and pepper to taste.
- Assemble the Po'Boys. Slice open the rolls, leaving a small seam to keep things together. Spread avocado mayo on both sides of the roll, add breaded cauliflower to the roll and pile on the slaw. Top with Sriracha and green onions. Enjoy!
Nutrition Facts : Carbohydrate 36 g, Protein 16 g, Fat 50 g, SaturatedFat 8 g, Cholesterol 140 mg, Sodium 515 mg, Fiber 12 g, Sugar 12 g, ServingSize 1 serving
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- Clean and chop your cauliflower into 1″ size florets. Mix the rest of your ingredients together in a bowl and whisk until combined.
- Pour your sauce mixture over your cauliflower and stir until evenly coated. I use half the coating amount that the original recipe calls for because that’s the ratio that I ended up liking. But if you want more “breading” on your cauliflower, you can make more sauce to coat your pieces. Once your florets are coated, spread them out in a single layer on a baking sheet and bake at 375° for 25 minutes or until golden brown.
- Now, while your cauliflower bites cook, you can make a sauce to top your delicious sandwich! I love using Hot For Food’s Vegan Ranch Sauce on my sandwich (I load on the herbs when I make it!) and you can use any leftover sauce for dipping veggies into later in the week as well. Combine the following and whisk together! Store leftovers in the fridge
- Once your cauliflower bites are done cooking, it’s time to assemble your po' boy! Place as many cauliflower bites as will fit into a baguette or sub roll, add some sauce and some veggies if you like on top (tomato would be good with this!). I always eat mine with pickles either in the roll on on the side, as they add a bit of a tart crunch, which is great!
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