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Pinky Cole’s Island Cauliflower Po’Boy

BY The Editors

PUBLISHED January 11, 2023

You might have thought that as a vegan you had to give up on ever again enjoying a traditional po’boy, but this cauliflower po’boy brings all the heat, the sauce, and the bite of the New Orleans classic. — Eat Plants, B*tch

 

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Pinky Cole’s Island Cauliflower Po’Boy

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Makes 4 servings 1x

Units Scale

Ingredients

Cauliflower

  • 1 head cauliflower, cut into 1-inch florets
  • 1/4 cup plus two tablespoons whole wheat pastry flour
  • 1/4 cup water
  • 1/4 cup hot sauce
  • 2 tablespoons almond butter
  • 2 tablespoons nutritional yeast
  • 2 teaspoons garlic powder

Po’Boy Sauce

  • 1/2 cup vegan mayonnaise
  • 1 tablespoon pineapple juice
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper

For Assembly

  • 4 vegan sub rolls
  • Sliced pickles (optional)
  • Shredded lettuce (optional)
  • Sliced tomato (optional)

Instructions

  1. Preheat the oven to 375°F.
  2. Prepare the cauliflower: Place the cauliflower florets into a large bowl.
  3. In a medium bowl, whisk together the flour, water, hot sauce, almond butter, nutritional yeast, and garlic powder until combined. Pour the sauce mixture over the cauliflower and toss until evenly coated.
  4. Spread out the florets in a single layer on a baking sheet. Bake until golden brown, about 25 minutes.
  5. Make the po’boy sauce: In a bowl, whisk together the mayonnaise, pineapple juice, dill, chives, parsley, garlic powder, ginger, and onion powder until smooth. Season with salt and pepper to taste.
  6. To assemble: Place several cauliflower bites into a sub roll, bathe it with plenty of po’boy sauce, and add pickles, lettuce, and tomato, if desired.
  7. Now, jump in there!

— Excerpted from EAT PLANTS, B*TCH: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind by Pinky Cole. Copyright © 2022 by Pinky Cole. Published by 13A/Gallery Books, a division of Simon & Schuster, Inc. Printed by permission.

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