Cauliflower Po’Boy - a vegetarian twist on a classic New Orleans sandwich, featuring breaded cauliflower, cabbage slaw and spicy avocado mayo on a whole grain roll.
This recipe was inspired by a trip to New Orleans a couple years ago. I couldn’t wait to recreate some of my favorite dishes and flavors from my trip and Po'boys were first on my list. Po’boys are traditionally made with meat or seafood, but this time I opted for a vegetarian version made with breaded cauliflower.
Let me tell you, it was a hit. Crunchy breaded cauliflower, spicy avocado mayo, and a zingy cabbage and carrot slaw all on a whole grain roll. More nutrient-dense than a standard po’boy and oh so good. Like really good.
You’re going to love this recipe.
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Ready to make these Cauliflower Po’Boys? Let’s do it!
1 - Preheat oven to 400 degrees F.
2 - Bread cauliflower. Whisk eggs in a large bowl. Add cauliflower to the bowl with eggs and stir to completely coat the cauliflower.
In another bowl, combine whole grain panko, nutritional yeast, cumin, paprika, garlic powder, chili powder, turmeric, cayenne, salt and pepper.
Now transfer the cauliflower (a few florets at a time) from the egg mixture to the breading bowl, using a fork to stir the cauliflower until each is completely coated in breading. Then transfer to a lined baking sheet.
Continue until you've transferred all breaded cauliflower to a lined baking sheet. Drizzle with olive oil and bake for about 30 minutes, or until the cauliflower is crispy and brown.
3 - Prepare the slaw. Add the shredded carrots and cabbage to a new large bowl. In a small bowl, combine mayonnaise, mustard, apple cider vinegar, garlic powder, paprika, and lemon juice. Season with salt and pepper to taste. If you want the dressing to be a little thinner, add 1-2 tablespoons of water.
Pour the dressing over the shredded cabbage and carrots and stir until well-mixed.
4 - Mix the avocado mayo. Add avocado to a small bowl and mash until smooth. Stir in mayonnaise, tahini and lemon juice. Season to taste with salt and pepper.
5 - Assemble Po’Boys - Cut open the rolls and spread the avocado mayo on both sides of the roll. Spoon on breaded cauliflower, pile on the slaw and top with some Srircha green onions. Enjoy!
Tips: Tricks and Tools
Tools: mixing bowls, baking sheet, silicone baking mat
You will likely have extra breading. Save it to bread more cauliflower or other foods like chicken, zucchini, pickles, etc. Can’t use it? Compost it.
Make extra breaded cauliflower and use them in tacos or as an appetizer with a spicy dipping sauce.
Mayonnaise: Often thought of as high-fat and unhealthy, mayo can be a delicious addition to a meal when used in smaller amounts. Look for mayo made with olive oil instead of soybean oil. Check out our Lowdown on fats for more information on the different types of fat.
Save the cauliflower stems: You can certainly cut them up, bread them and use them in these Po’Boys. Or you can roast or shred them for a salad or slaw. If all else fails, save them to make a food scrap stock.
We hope you love this Zesty Cauliflower Po’Boy!
Love this simple cauliflower recipe? Check out our other delicious vegetarian cauliflower recipes like this Roasted Cauliflower Tacos with Avocado Crema or our Roasted Vegetables and Farro Salad.
Did you enjoy this Cauliflower Po’Boy as much as we do?
Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Cauliflower Po’Boy for later by pinning it to your Vegetarian Recipes Board and make sure to tag us on Instagram at crooked.carrot to show us your Cauliflower Po’Boy creations!
Cauliflower Po'Boy
Ingredients
Breaded Cauliflower
- 1 head cauliflower cut into florets
- 3 eggs
- 1 cup whole grain panko optionally use gluten-free
- ¼ cup nutritional yeast
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon turmeric
- ½ teaspoon cayenne
- ¼ teaspoon pepper
- 2 teaspoons olive oil
Carrot and Red Cabbage Slaw
- ½ head red cabbage shredded
- 3 carrots shredded
- ½ cup mayo
- 3 tablespoons mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- salt + pepper to taste
- water to thin (if needed)
Avocado Mayo
- 1 avocado
- ¼ cup mayo
- 2 tablespoons tahini
- ½ lemon juice
- 2 teaspoons sriracha add more if you like
- salt + pepper to taste
Po'Boy Toppings
- sriracha for garnish
- green onions for garnish
- 4 whole grain rolls
Instructions
- Preheat oven to 400 degrees F.
- Bread cauliflower. Whisk eggs in a large bowl. Add cauliflower florets to the bowl with eggs and stir until the cauliflower is completely coated. In another large bowl, combine panko, nutritional yeast, spices (cumin, paprika, garlic powder, chili powder, turmeric, salt, pepper and cayenne. Using a fork, take a few florets from the egg mixture and toss them into the breading bowl. Stir the cauliflower until it’s completely coated in the breading mixture.
- Transfer the breaded cauliflower to a lined baking sheet. Continue until you’ve transferred all cauliflower from the egg mixture to the breading and then to the baking sheet. Drizzle with olive oil and bake for about 30 minutes, or until cauliflower is crispy and brown.
- Prepare slaw. Add shredded cabbage and carrots to a large bowl. In a small bowl, combine slaw dressing ingredients: mayonnaise, mustard, apple cider vinegar, garlic powder and lemon juice. Season with salt and pepper to taste. If you would like a thinner dressing, add 1-2 tablespoons of water until it reaches your desired consistency. Pour the dressing over the shredded carrots and cabbage, stir until well combined.
- Mix the avocado mayo. Add avocado to a small bowl and mash until smooth. Stir in mayonnaise, tahini and lemon juice. Season with salt and pepper to taste.
- Assemble the Po’Boys. Slice open the rolls, leaving a small seam to keep things together. Spread avocado mayo on both sides of the roll, add breaded cauliflower to the roll and pile on the slaw. Top with Sriracha and green onions. Enjoy!
Notes
Nutrition
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