Crispy Cauliflower Po’ Boy Sandwich
The Crispy Cauliflower Po’ Boy Sandwich is a game-changer for anyone craving bold flavors and satisfying crunch.
Ready in just 30 minutes, this recipe is a quick yet impressive meal for busy weeknights or casual gatherings.
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.
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