Happy Fat Tuesday, everyone! No celebrations in the streets, and no meat, so is it really happy? Yes, because vegan po' boys are surprisingly delicious. I have made them with broccoli and mushrooms before, and I loved them. This year's cauliflower version was surprisingly delicious. Honestly, anytime cauliflower tastes good, I'm surprised.
Source: Love & Lemons | Serves: 2 | Time: 30 min
Changes: skipped chives
Ingredients
Heaping 1/2 cup panko bread crumbs
1 tbsp Creole Seasoning
Zest of 1 lemon
1 egg, lightly beaten
1 cup small #cauliflower florets, 1-inch pieces
EVO, for drizzling
2 soft baguette pieces, lightly toasted
Lettuce, tomatoes & pickles (I went with pickled jalapenos)
Lemon wedges
Remoulade
1/4 cup vegan mayo
1/2 tbsp mustard
1 garlic clove, minced
1/4 tsp paprika
1/2 tsp hot sauce
Instructions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
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 almond, 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.
In a small bowl, mix together the mayo, mustard, garlic, paprika, and hot sauce.
Assemble the sandwiches with a generous slather of the remoulade, lettuce, tomato, pickles, and cauliflower. Squeeze lemon over the cauliflower and serve with remaining remoulade sauce on the side.
Journal
Food & Drink
2 cups of coffee
6 glasses of water
Toast with almond-cilantro pesto
2 stuffed peppers
1 banana
1 piece of cheddar cheese
Tonight's recipe with maque choux
2 Abitas It's mardi gras! + 1 additional beer
Exercise
12,413 total steps
2 2-mile walks
10 minutes rowing