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.
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!