If you’ve ever tried a po’ boy sandwich, you’ll know the New Orleans classic is unforgettable. In this episode of ITK: Eats, we show you how to make a vegetarian po’ boy using fried cauliflower bites instead of the traditional oyster or shrimp versions. The best part about this recipe is that it’s easy to make, and you probably have most of these ingredients in your pantry right now. Here’s how to make a cauliflower po’ boy sandwich:
For the breaded cauliflower bites:
2 cups cauliflower florets, cut into 1-inch pieces
¾ cup panko bread crumbs
1-½ tablespoons creole seasoning
1 egg, lightly beaten
For the remoulade:
½ cup mayo
1 tablespoon mustard
2 garlic cloves, minced
½ teaspoon paprika
1 teaspoon hot sauce
1. Preheat the oven to 450 degrees Fahrenheit. In a small bowl, combine the panko bread crumbs and creole seasoning and stir together. Dip each cauliflower floret in the egg, then dip them into the panko mixture and coat each side. Lay the breaded cauliflower florets on a lined baking sheet and bake for 20 minutes until crisp and golden brown.
2. To make the remoulade: Add mayo, mustard, garlic, paprika and hot sauce to a bowl and stir to combine.
3. To assemble the sandwiches: Spread a generous amount of the remoulade onto each side of the bread. Fill the sandwich with lettuce, pickles, tomatoes and at least four of the breaded cauliflower bites.
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