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Crisp Cauliflower Po’ Boy


Today we’re bustin’ out the Old Bay and some cajun seasoning and battering up some fresh-caught cauliflower to create our version of a classic po’ boy that’s delicious, crispy and satisfying.

The origin of the po’ boy dates back to the Great Depression and according to Eater:

It all began with Ben and Clovis Martin, former street car workers who owned their own bakery and market in the French Quarter. When local street car workers went on strike in 1929, the Martin brothers remembered their roots and offered to feed any underpaid workers. The sandwiches that they provided became known as po’ boys.

Crisp Cauliflower Po Boy

 

Traditions are always being created and constantly evolve and change. We’ve changed up this classic which—according who you ask, traditionally contains roast beef or seafood—with cauliflower that provides texture, doesn’t clash with seasonings and fries up beautifully. This #freefromanimals version is slathered down and served with a spicy, plant-based mayo with a squeeze of lemon. The rice flour-based batter is light and won’t feel heavy or greasy.

If you have any leftover cauliflower, check out more ways here to use it up!

Crisp Cauliflower Po Boy

Crisp Cauliflower Po' Boy

Serves: 2-4

Ingredients:


for the dressing

3 T sriracha
3 T vegan mayo
½ lemon, juiced

for the cauliflower

1 C rice flour
1/2 C fine cornmeal
1 T Old Bay seasoning
1 T cajun seasoning
12 oz fizzy water

½ medium-sized head of cauliflower, broken into florets
400 ml oil, for frying

to assemble and serve

2-3 lettuce leaves
2–4 soft sandwich rolls


Directions:

to make the dressing

  1. In small bowl mix sriracha, vegan mayo and lemon juice and together to make dressing. Place into the fridge to allow to cool while you make the cauliflower.

to make the cauliflower

  1. In small bowl mix the flour, cornmeal and seasonings together. Add in the fizzy water and combine to make the batter.
  2. On stovetop in shallow skillet, heat oil over medium heat until hot.
  3. Dip florets in batter and carefully add them to oil to fry for a couple minutes.
  4. Remove from fryer when golden brown, place on paper towels to drip-dry.

to assemble and serve

  1. Layer rolls with cauliflower, lettuce and dressing.

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