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
PREP AHEAD: This meal is best eaten fresh. However, you can prepare the cauliflower in advance, but be sure to reheat it in the oven so it gets nice and crispy again. Also, I recommend adding the slaw dressing just before serving - if you store the slaw dressed, it tends to get liquidy. You can drain the liquid off, but I find it easier to store them separately and dress just before serving. LEFTOVERS/STORAGE: Store leftovers separately in glass containers for up to 4 days. I find it’s best to store the cabbage slaw undressed and reheat the cauliflower in the oven for optimal crispiness. NUTRITION NOTES: With the roll and breading, this meal is slightly higher in carbohydrates and lower in protein, however this meal is high in fiber and is a good source of antioxidants from the cauliflower, cabbage, carrots and avocado.