Crispy Cauliflower Po’ Boy Sandwich Recipe

Po' Boy Sandwich

Happy (almost) Labor Day weekend! If you’re still looking for a really fun, delicious, and healthy(-ish!) main dish for your cookouts this weekend, this Cauliflower Po’ Boy Sandwich is just the thing for you!

What is a po boy?

A traditional sandwich from New Orleans, a po’ boy is typically served on French bread and stuffed with roast beef or fried seafood, oftentimes shrimp. A slather of creamy remoulade sauce ties the whole thing together.

While I may not be making a roast beef po’ boy anytime soon, this crispy cauliflower po’ boy has been on repeat around here for the last few weeks. The crisp-tender cauliflower reminds me of the texture of fried shrimp, and I toss it in a lemony, Creole-spiced panko coating for a boost of flavor. Finished with juicy tomatoes, crisp lettuce, and a creamy/tangy/smoky sauce, it’s a delectable way to celebrate the end of summer!

Po' Boy Sandwich Recipe

My Po’ Boy Recipe Ingredients

I’ve experimented with veggie po’ boys before, but this time I streamlined the recipe. I skip the cornmeal in the crispy coating, using a mix of panko, Creole seasoning, and lemon zest to coat the cauliflower. A lightly beaten egg binds it to the veggies.

Then, I make an easy homemade remoulade sauce with 5 simple ingredients:

  • Mayo is the creamy base.
  • Garlic adds depth of flavor.
  • Hot sauce spices it up.
  • Paprika gives it a smoky kick.
  • And Dijon mustard adds a tangy finish.

Just grab tomatoes, lettuce, pickles, and soft baguette or French rolls to complete the sandwiches, and you’re good to go!

Po' Boy Recipe

How to Make a Po’ Boy Sandwich

Once your ingredients are prepped, these sandwiches are easy to put together. Here’s what you need to do:

  1. Mix together the panko, Creole seasoning, and lemon zest. Dip each cauliflower floret in the egg wash, and then toss it in the panko mixture until it’s fully coated.
  2. Spread the breaded cauliflower florets on a parchment-lined baking sheet, drizzle them with olive oil, and roast them in a 400-degree oven until they’re crispy and golden, about 20 minutes. (If you have one, an air-fryer works here too!)
  3. While the cauliflower cooks, stir together the remoulade sauce.
  4. Finally, load up the sandwiches with the breaded & baked cauliflower, the sauce, and all the fixings! Enjoy!

Po' Boy

Po’ Boy Sandwich Serving Suggestions

I like to serve my po’ boys with a big squeeze of lemon and extra sauce on the side. If you need ideas for what to pair them with, try any classic picnic fare. As you can see in the photos, we like them with potato chips, but sweet potato fries with chipotle sauce or any of these summer salads would be great choices too:

Happy picnicking!

Po' Boy Sandwich

If you love this po’ boy sandwich…

Try my BBQ jackfruit sandwiches, tempeh club, vegan banh mi, or avocado sandwich next!

Crispy Cauliflower Po Boy Sandwich



Recipe type: Main dish

  • ¾ cup panko bread crumbs
  • 1½ tablespoon Creole Seasoning
  • Zest of 1 lemon
  • 1 egg, lightly beaten
  • heaping 2 cups small cauliflower florets (1-inch pieces)
  • Extra-virgin olive oil, for drizzling
  • 4 soft baguette pieces, lightly toasted
  • Lettuce, tomatoes & pickles
  • Chives
  • Lemon wedges
  • ½ cup mayo
  • 1 tablespoon mustard
  • 2 garlic cloves, minced
  • ½ teaspoon paprika
  • 1 teaspoon hot sauce
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. On a rimmed tray, mix together the panko, seasoning, and lemon zest. Place the egg in a small bowl nearby. Dip each cauliflower floret into the egg, coat with the panko mixture, then place onto the baking sheet Repeat with remaining cauliflower. Drizzle the coated cauliflower with olive oil and bake for 20 minutes or until crispy and golden brown.
  3. In a small bowl, mix together the mayo, mustard, garlic, paprika, and hot sauce.
  4. Assemble the sandwiches with a generous slather of the remoulade, lettuce, tomato, pickles, and cauliflower. Squeeze lemon over the cauliflower, top with chives, and serve with remaining remoulade sauce on the side.

Note: this recipe also works wonderfully in an air fryer. Air fry the breaded cauliflower for 20 minutes or until crispy.



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