Cauliflower Po' Boys

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.


Cauliflower Po' Boys

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

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