This cauliflower po’ boy takes a classic sandwich and makes it vegan. The chipotle remoulade sauce gives it a wow factor! Cauliflower is such a versatile vegetable. When seasoned well, it becomes a vehicle for all sorts of vegan twists on old favorites.
In this case, it’s the Louisiana po’ boy, that legendary Southern sandwich, that is so famous there’s even an annual festival where chefs compete to win the Best Po’ award. This vegan cauliflower po’ boy sandwich is so good, I think it would have a shot at winning!
A taste of New Orleans: The cauliflower is jazzed up with a mix of spices that scream New Orleans. It’s baked, and then it’s piled up on a crusty-on-the-outside-soft-on-the- inside French bread roll with spicy chipotle remoulade, shredded lettuce and juicy tomatoes.
It is so good, you might find yourself dipping any leftover cauliflower into any extra remoulade even after you finish your meal.
Reprinted with permission from Wait, That’s Vegan?! Plant-Based Meatballs, Burgers, Steaks and Other Dishes You Thought You’d Never Eat Again! by Lisa Dawn Angerame, Page Street Publishing Co. © 2019. Photo credit: Alex Shytsman. Learn more about this book following the recipe box.
- 1 small head of cauliflower, cut into bite-sized florets
- 2 tablespoons sunflower oil
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fresh thyme
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon chipotle powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄2 cup vegan mayonnaise
- 2 tablespoons diced pickles
- 1 tablespoon capers, drained
- 1 scallion, thinly sliced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon mellow white miso
- 1 teaspoon minced chipotle in adobo
- Pinch of salt
- 4 French bread rolls, toasted
- Shredded lettuce
- 4 vine-ripened tomatoes, sliced
- To prepare the cauliflower, preheat the oven to 400°F (200°C). Line a half sheet pan with parchment paper.
- Add the cauliflower to the sheet pan. Drizzle with oil and toss to coat.
- In a small bowl, combine the Old Bay, garlic powder, onion powder, thyme, oregano, chipotle powder, salt and pepper. Sprinkle over the cauliflower and toss again to coat.
- Arrange the cauliflower in a single layer and bake for 30 minutes, until the bottom sides of the florets have caramelized, and they are fork tender.
- To make the remoulade, place the mayo, pickles, capers, scallion, parsley, miso and chipotle in a small mixing bowl. Mix well. Season with salt. Use immediately, or store in a sealed container in the refrigerator for up to 1 week.
- To assemble the po’ boys, spread the chipotle remoulade on the toasted rolls. Layer with lettuce, tomatoes and cauliflower. Cover with the top of the roll and serve.
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More about Wait, That’s Vegan?! by Lisa Dawn Angerame
Over a decade ago, Lisa Dawn Angerame, creator of Lisa’s Project: Vegan, decided to switch to a vegan diet for environmental and ethical reasons, as well as for its health benefits.
She quickly noticed, however, that many of her favorite foods no longer fit into her new routine. Instead of abandoning them, Lisa took to the kitchen to research and experiment with clever and easy plant-based substitutes that maintain the rich flavors of many of these non-vegan dishes.
She figured out how to veganize all her favorites and now readers can, too, with her first cookbook, Wait, That’s Vegan?! (Page Street Publishing Co).
“Through the whole process, I realized two things: vegan cooking is no different than, well, cooking, and vegan food is just food that happens to be vegan,” writes Lisa in her introduction.
Divided into five simple chapters, Breakfast and Brunch, Salads and Sandwiches, Main Dishes, Desserts, and Basics, this book gives readers a number of options for all occasions that vegans and non-vegans alike will enjoy.
For classics-made-vegan, try Chocolate Chip Buttermilk Pancakes which uses soymilk and vegan chocolate chips, Meatless Meatballs, Crispy Tempeh Bacon BLTs with Herbed Mayo, The Beet Burger, or Lentil Bolognese.
For new favorite dishes, add some variety to the kitchen with recipes like Cauliflower Steaks with Pistachio and Caper Relish, Chinese Tofu Salad, Corned Tempeh Reubens on Rye, Chickpea Shakshouka with Avocados and Fresh Herbs, and many more.
From decadent desserts like Classic New York Cheesecake with Berry Compote, crispy-on-the-outside-chewy-on-the-inside vegan Chocolate Chip Cookie, and Coconut White Chocolate Crème Brûlée to vegan staples such as Nut Milk, Almond Parmesan, and an essential vegan pie crust, Wait, That’s Vegan?! shows new and experienced home-cooks that eating vegan will never again mean giving up the foods you love.
Lisa Dawn Angerame is a long-time vegan and the creator of food blog Lisa’s Project: Vegan where she posts recipes and chronicles her vegan cooking. She holds a certificate in Plant-Based Nutrition from eCornell and is a certified Plant-Based Professional from the Rouxbe Online Culinary School. She currently lives in New York City.
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