Create an incredible vegan Cauliflower Po Boy Sandwich with a few simple ingredients. Crispy oil-free creole cauliflower, vegetable toppings, and vegan creole mayo are nestled inside the crunchy toasted french bread. Bite. Enjoy. Repeat!
2teaspoonscreole seasoningI used Old Bay Seasoning
1teaspoonhot sauce of choiceoptional
Preparing the Cauliflower and Dredging Bowls
Remove the core and the outer leaves from the head of the cauliflower.
Cut the cauliflower into florets by placing the core side up and cutting naturally to separate the florets from the whole cauliflower.
Place the florets in a colander and rinse thoroughly with water.
Dry the cauliflower with a towel or paper towel.
Preheat the oven to 400 degrees and prepare a baking sheet with a silicone mat or parchment paper.
Prepare three separate bowls: One with the oat milk (or any plant-based unsweetened, unflavored milk), another with the flour, and the final bowl with the bread crumb, creole seasoning, and nutritional yeast mixture.
Stir the bowl with the bread crumbs, Creole seasoning, and nutritional yeast.
Dip each floret in the plant milk, then flour, back into the plant milk, and finish with the bread crumbs in the bowl.
Place each coated cauliflower floret on the baking sheet until all the cauliflower is coated.
Bake for 35 minutes, uncovered in the 400-degree oven.
If air-frying, do so in single-layer batches at 370 degrees for 15 minutes.