Crispy Cauliflower Po’ Boy Sandwich
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.89 out of 5 stars
(17)
Ingredients
4 servings
- 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
- For the Remoulade:
- ½ cup mayo
- 1 tablespoon mustard
- 2 garlic cloves, minced
- ½ teaspoon paprika
- 1 teaspoon hot sauce
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Preparation
Step 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2
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.
Step 3
In a small bowl, mix together the mayo, mustard, garlic, paprika, and hot sauce.
Step 4
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.
Step 5
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Chef's notes
This recipe also works wonderfully in an air fryer. Air fry the breaded cauliflower for 20 minutes or until crispy.
