Photo by Ann Oliverio
This is my favorite recipe from The Easy Vegan Cookbook
I was on a live Cook the Book show with Denise Vivaldo and Jenni Field. The live show is over, but you can still watch the video HERE any time you want to.
Cauliflower Po' Boys from The Easy Vegan Cookbook
Living in New Orleans makes you think anything can be made into a sandwich. After all, if you can have a French fry po’ boy, why not one made of cauliflower? Please note that the cauliflower will be bone dry after it’s roasted, so it will need to be “dressed” in some kind of saucy condiment. In New Orleans, if you order a sandwich “dressed,” that means you want mayo, lettuce and tomato.
Author: Kathy Hester
Serves: 4 servings
Ingredients
- ½ head cauliflower, broken into florets
- ½ loaf soft French bread, cut into 4 pieces depending on loaf size (*use gluten-free bread)
Dry Mix
- ½ cup (62.5 g) white whole-wheat flour or regular whole wheat (*use a gluten-free flour blend)
- ¼ cup (30.5 g) cornmeal
- 1 tablespoon Cajun seasoning blend
- 2 teaspoons (3.3 g) nutritional yeast
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Wet Mix
- 2 tablespoons (30 ml) unsweetened nondairy milk
- 1 tablespoon (15 ml) not-too-hot vinegar-based hot sauce such as Texas Pete or Louisiana Hot Sauce
Spicy Mayo
- ¼ cup (60 g) vegan mayo or vegan sour
- 1½ teaspoons (7 ml) garlic Tabasco or the hot sauce you used in the wet mix
- ½ teaspoon dijon mustard
Instructions
- Preheat the oven to 350°F (177°C). Spray a large sheet pan with oil (**or line with parchment paper). Set aside.
- Combine the dry mix ingredients in a small mixing bowl and the wet ones in a separate bowl. Toss the cauliflower florets in the wet mixture then transfer to the dry mixture and coat well.
- Spread the florets on the sheet pan and roast for 20 to 30 minutes, turning every 10 minutes. Cook until the cauliflower is tender and is easily pierced with a fork.
- While the cauliflower roasts, mix the mayo ingredients together. If the French bread is fresh there is no need to toast it, but if it’s getting dry, go ahead and toast it.
- Spread a thick layer of the spicy mayo (**use mustard or tofu sour cream) on both sides of the bread, then layer with the cooked cauliflower. You can top with more hot sauce, lettuce and tomato.
Notes
These are addictive. Make a double batch and freeze some for another time. Just reheat in a 350°F (177°C) oven until warm.
Cauliflower Po' Boys from The Easy Vegan Cookbook
Living in New Orleans makes you think anything can be made into a sandwich. After all, if you can have a French fry po’ boy, why not one made of cauliflower? Please note that the cauliflower will be bone dry after it’s roasted, so it will need to be “dressed” in some kind of saucy condiment. In New Orleans, if you order a sandwich “dressed,” that means you want mayo, lettuce and tomato.
Ingredients
- 1/2 head cauliflower, broken into florets
- 1/2 loaf soft French bread, cut into 4 pieces depending on loaf size (*use gluten-free bread)
Dry Mix
- 1/2 cup (62.5 g) white whole-wheat flour or regular whole wheat (*use a gluten-free flour blend)
- 1/4 cup (30.5 g) cornmeal
- 1 tablespoon Cajun seasoning blend
- 2 teaspoons (3.3 g) nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
Wet Mix
- 2 tablespoons (30 ml) unsweetened nondairy milk
- 1 tablespoon (15 ml) not-too-hot vinegar-based hot sauce such as Texas Pete or Louisiana Hot Sauce
Spicy Mayo
- 1/4 cup (60 g) vegan mayo or vegan sour
- 1 1/2 teaspoons (7 ml) garlic Tabasco or the hot sauce you used in the wet mix
- 1/2 teaspoon dijon mustard
Instructions
- Preheat the oven to 350°F (177°C). Spray a large sheet pan with oil (**or line with parchment paper). Set aside.
- Combine the dry mix ingredients in a small mixing bowl and the wet ones in a separate bowl. Toss the cauliflower florets in the wet mixture then transfer to the dry mixture and coat well.
- Spread the florets on the sheet pan and roast for 20 to 30 minutes, turning every 10 minutes. Cook until the cauliflower is tender and is easily pierced with a fork.
- While the cauliflower roasts, mix the mayo ingredients together. If the French bread is fresh there is no need to toast it, but if it’s getting dry, go ahead and toast it.
- Spread a thick layer of the spicy mayo (**use mustard or tofu sour cream) on both sides of the bread, then layer with the cooked cauliflower. You can top with more hot sauce, lettuce and tomato.
Recipe Notes
These are addictive. Make a double batch and freeze some for another time. Just reheat in a 350°F (177°C) oven until warm.
Paula says
This sounds fabulous! How much cauliflower do you use? I’m not seeing it in the ingredients. Thanks!
Kathy Hester says
Whoops! I just added it and the French Bread in. It’s just been that kinda week for me…sigh… But this is still my favorite sandwich.
Gwen @simplyhealthyfamily says
How fun, love Chef Dennis and those Po’ Boys look fantastic!
Nutmeg Nanny says
LOVE the look of this Po’Boy! Such a great idea to use cauliflower 🙂
Kim Beaulieu says
I LOVE your cookbook. K’s friend borrowed my copy because she’s vegan. She steals all your cookbooks when she visits. Ha. I love this recipe. Nothing beats a great Po’ Boy. I’d demolish this in no time flat.
Michelle @ The Complete Savorist says
This looks fantastic, I need to hang onto the recipe for when my vegan friends visit.
GiGi Eats says
UM – ADORE THIS idea! Fiance and I were just talking about how much we adore cauliflower! 😉
Marcia says
My husband is allergic to corn, so can you recommend another grain to use in this yummy dish? If you’re using it for a bit of crunch, I’ve got some whole grain amaranth or maybe some semolina flour. Thanks for your help here!
Kathy Hester says
I think either of those should work. Let me know how it turns out!