Crispy Cauliflower Po'Boy with Spicy Pickle Remoulade Slaw
Indulge in the irresistible crunch of fried cauliflower, complemented by a tangy and spicy pickle remoulade slaw, all enveloped in a mouthwatering baguette. This vegetarian twist on a classic Po'Boy is packed with flavor, textures, and a touch of heat. Get ready to take a flavorful journey with every bite!
ingredients
- 1 large cauliflower head
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 cup buttermilk
- Vegetable oil, for frying
- Salt and pepper, to taste
- 4 baguettes
- 1 cup pickle slicesFor the Spicy Pickle Remoulade Slaw:
- 1 cup mayonnaise
- 2 tablespoons dijon mustard
- 2 tablespoons hot sauce
- 2 tablespoons pickle brine
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 2 cups shredded cabbage and carrots
steps
- 1.
In a large bowl, mix flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper to create the coating mixture.
- 2.
Cut the cauliflower into bite-sized florets and dip them into the buttermilk. Shake off any excess and coat them in the flour mixture.
- 3.
Heat vegetable oil in a large skillet over medium-high heat. Fry the cauliflower in batches until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- 4.
For the spicy pickle remoulade slaw, whisk together mayonnaise, dijon mustard, hot sauce, pickle brine, paprika, garlic powder, and cayenne pepper in a bowl. Add shredded cabbage and carrots, along with pickle slices. Mix until well coated.
- 5.
Slice the baguettes partially through, lengthwise. Spread a generous amount of the spicy pickle remoulade slaw on each baguette, then fill with the crispy cauliflower.
- 6.
Serve the Cauliflower Po'Boy immediately and enjoy the perfect combination of textures and flavors.
