The Crispy Cauliflower Po’ Boy Sandwich is a game-changer for anyone craving bold flavors and satisfying crunch. Golden, crispy cauliflower florets are coated in a perfectly seasoned batter, offering a delightful contrast to the soft, pillowy bread.
Tangy remoulade sauce adds a zesty kick, while fresh lettuce and pickles bring a refreshing balance. This sandwich is a vegetarian twist on a classic, packed with texture and flavor that will leave you reaching for seconds.
Ready in just 30 minutes, this recipe is a quick yet impressive meal for busy weeknights or casual gatherings. The cauliflower’s crispy exterior gives way to a tender, melt-in-your-mouth center, making every bite irresistible.
Whether you’re a veggie lover or just exploring new options, this sandwich delivers a satisfying experience that’s both hearty and wholesome. Perfect for lunch or dinner, it’s a dish that’s sure to become a favorite.
Ingredients for Crispy Cauliflower Po’ Boy Sandwich
- ¾ cup panko bread crumbs (or substitute with regular breadcrumbs for a different texture)
- 1 1/2 tablespoon Creole Seasoning (adjust to taste or use Cajun seasoning as an alternative)
- Zest of 1 lemon (freshly grated for best flavor)
- 1 egg, lightly beaten (use a plant-based egg substitute for a vegan option)
- Heaping 2 cups small cauliflower florets (cut into 1-inch pieces for even cooking)
- Extra-virgin olive oil, for drizzling (or any neutral oil like avocado oil)
- 4 soft baguette pieces, lightly toasted (sub with hoagie rolls or gluten-free bread if needed)
- Lettuce, tomatoes & pickles (use your favorite greens and veggies)
- Chives (optional, for garnish)
- Lemon wedges (for serving)
- Remoulade Sauce:
- ½ cup mayo (use vegan mayo if preferred)
- 1 tablespoon mustard (Dijon or yellow mustard works)
- 2 garlic cloves, minced (or ½ teaspoon garlic powder)
- ½ teaspoon paprika (smoked paprika adds a deeper flavor)
- 1 teaspoon hot sauce (adjust to your spice tolerance)
Step-by-Step Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- On a rimmed tray, mix together the panko bread crumbs, Creole seasoning, and lemon zest. Place the beaten egg in a small bowl nearby.
- Dip each cauliflower floret into the egg, then coat evenly with the panko mixture. Place the coated florets onto the prepared baking sheet. Repeat with the remaining cauliflower.
- Drizzle the coated cauliflower with olive oil and bake for 20 minutes, or until crispy and golden brown.
- While the cauliflower bakes, prepare the remoulade sauce. In a small bowl, mix together the mayo, mustard, garlic, paprika, and hot sauce until well combined.
- Lightly toast the baguette pieces if not already toasted.
- Assemble the sandwiches: Spread a generous amount of remoulade sauce on each baguette piece. Layer with lettuce, tomatoes, pickles, and the baked cauliflower. Squeeze lemon wedges over the cauliflower and garnish with chives.
- Serve immediately with the remaining remoulade sauce on the side. Enjoy!
Spice It Up: Sauce and Topping Ideas
While the remoulade is a star, feel free to experiment with other sauces like chipotle aioli or tangy BBQ sauce. For toppings, add avocado slices for creaminess or pickled jalapeños for an extra kick. Don’t forget a sprinkle of crumbled feta or toasted sesame seeds for added texture!
Perfect Pairings: Serving Suggestions
Serve your Crispy Cauliflower Po’ Boy with sweet potato fries or a zesty coleslaw for a complete meal. For a lighter option, pair it with a refreshing cucumber salad or a side of pickled vegetables. A cold glass of lemonade or iced tea complements the flavors perfectly.
Make It Ahead: Storage and Reheating Tips
Store leftover cauliflower in an airtight container in the fridge for up to 2 days. To reheat, place it in a preheated oven at 375°F for 5-7 minutes to restore crispiness. Avoid microwaving, as it can make the coating soggy. Assemble sandwiches fresh for the best texture!
Switch It Up: Recipe Variations
Try using broccoli florets or zucchini slices instead of cauliflower for a twist. For a gluten-free version, swap panko with gluten-free breadcrumbs or crushed nuts. If you’re vegan, use a flax egg and vegan mayo to keep it plant-based.
Quick Tips: Time-Saving Hacks
Prep the cauliflower florets and remoulade sauce a day in advance to save time. Use a pre-made seasoning blend to skip measuring spices. For even faster assembly, toast the baguette pieces while the cauliflower bakes. These small steps can make this recipe even more weeknight-friendly!
Crispy Cauliflower Po’ Boy Sandwich
Ingredients
- ¾ cup panko bread crumbs
- 1 1/2 tablespoon Creole Seasoning
- Zest of 1 lemon
- 1 egg, lightly beaten
- heaping 2 cups small cauliflower florets, 1-inch pieces
- Extra-virgin olive oil, for drizzling
- 4 soft baguette pieces, lightly toasted
- Lettuce, tomatoes & pickles
- Chives
- Lemon wedges
Remoulade:
- ½ cup mayo
- 1 tablespoon mustard
- 2 garlic cloves, minced
- ½ teaspoon paprika
- 1 teaspoon hot sauce
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- On a rimmed tray, mix together the panko, seasoning, and lemon zest. Place the egg in a small bowl nearby. Dip each cauliflower floret into the egg, coat with the panko mixture, then place onto the baking sheet Repeat with remaining cauliflower. Drizzle the coated cauliflower with olive oil and bake for 20 minutes or until crispy and golden brown.
- In a small bowl, mix together the mayo, mustard, garlic, paprika, and hot sauce.
- Assemble the sandwiches with a generous slather of the remoulade, lettuce, tomato, pickles, and cauliflower. Squeeze lemon over the cauliflower, top with chives, and serve with remaining remoulade sauce on the side.