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Title : Crispy Cauliflower Po’ Boy Sandwich with Vegan Remoulade Sauce
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Crispy Cauliflower Po’ Boy Sandwich with Vegan Remoulade Sauce

One of my favorite sandwiches was once the classic Po Boy', one of the favorite Louisiana / New Orleans, with fried shrimp, french bread, tartar sauce and mayonnaise-based. Being from Michigan, I can not vouch for the authenticity of the boys po 'I've had, but I can say the best I have ever tasted was at a small restaurant on the outskirts of Chicago, who was walking distance from where I lived a couple of years. It has always been since I experienced my delicious favorite and decided it was time for Vegan-ized that bad boy ... erm, po boy '.

I have to thank Alex and Ellie incredible blog vegan Bungalow , for inspiring me. I recently made his pickled cauliflower fritters , which was amazing (like all recipes ... Check it out!), and my love was rekindled cauliflower! It had been almost two months since I did anything involving cauliflower. This week, however, I errything cauliflower cauliflower ... tacos, meat cauliflower, cauliflower rice. My husband even commented: "You are really in a corner cauliflower lately, huh?" Hmm ... you could say that.

It was during one of those breaks cauliflower had this most amazing, bright, bright to exchange fried shrimp for a crisp idea cauliflower baked cornmeal coated and things such tasty lil nuggets in a bar spongy bread with lettuce and tomato to recreate (and improve!) the guy classic po '.

Of course, an important part of the sandwich is dat sauce. I would say the only hard part of finding the recipe sauce was changing, I have to admit it really was not that difficult. Tartar sauce is typically a mayonnaise-based sauce with mustard, hot sauce, Cajun seasoning, and a variety of other ingredients to give a spicy spicy spicy flavor ,,. Actually, the sauce makes the sandwich. You have to have the sasssss. Cashew homemade cream takes the place of mayonnaise in my version, but always could use a vegan mayonnaise store-bought as Veganaise place.

This recipe is for a lot of sauce, so that recommend eating at anything and everything. I thought it was a delicious accompaniment of a large plate of fries to crisp oven without oil. I love a good dippage.

Traditionally, children po 'are made with a French baguette, but I also tried a version of whole grain, and even omit the bread together and arranged my fillings sandwiches in cans of precious romaine lettuce. I imagine a loaf of sourdough bread would be quite tasty. Udi make a gluten free French baguette, and I'm sure there are other brands that also do.

If you like a good sandwich, and want to bask in all the goodness of a po 'boy of plant origin, then definitely give this recipe a try!

Boy vegan sandwich Cauliflower Po 'and vegan Remoulade

Serves 4

2 small French bread baguette, bread or other choice, or large sheets of cos

5 cups cauliflower florets caulifower (about 1/2 head)

2 small tomatoes

2 cups chopped romaine lettuce

for the coating of crunchy cauliflower:

1 cup cornmeal

1 tablespoon + 1 teaspoon seasoning prepared Cajun or Creole (or make your own)

1 cup almond milk (or other vegetable milk)

2 tablespoons of chickpea flour

1 tablespoon flax seed golden land

salt / pepper

Instructions:

1. Preheat oven to 400 degrees Fahrenheit. Prepare a baking sheet lined with parchment paper.

2. In a shallow bowl, corn flour and Cajun seasoning mix. In a separate bowl, mix the vegetable milk, chickpeas / garbanzo flour, flax seeds, and add a pinch of salt and pepper. Beat the mixture until no lumps remain. It should be the consistency of the beaten eggs. Add a little more flour or milk if necessary to thicken or thin it. Now, dip the cauliflower florets in the mix of "egg" and then immediately roll in cornmeal / spices, and set into the prepared pan.

3. Bake the florets for about 25-30 minutes until golden brown. While they are baking, prepare the sauce.

vegan Remoulade

3/4 cup cashews

3/4 cup water

2 tablespoons spicy brown mustard

lemon juice 1 tablespoon

3 tablespoons chopped parsley

3 tablespoons tomato sauce

2 teaspoons sauce spicy

2 teaspoons apple cider vinegar

2 cloves garlic

1 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon pepper

Add all ingredients to blender and blend until smooth.

Instead of cashews and water, you can replace about 1 1/4 cups vegetarian mayonnaise.

Assemble sandwiches with sauce, tomatoes, cauliflower and lettuce. Enjoy!

Source: feedingyourbeauty.com

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