Buffalo Cauliflower Po’ Boy

I’m a big sandwich person. Especially when it comes to lunch, nothing beats a hearty sandwich (with a few chips or pretzels on the side if I’m having a bit of a lunch treat). I like to eat as plant-based as I can these days, so finding some yummy vegan sandwich options was a must and this buffalo cauliflower po’ boy is my favorite find by far! It’s easy to make, a little spicy, filling, and I don’t miss the chicken one bit once all the fixings are on top.Buffalo Cauliflower Po’ Boy, serves 4-6

1 head of cauliflower
1/4 cup water
2 tablespoons nutritional yeast
2 tablespoons almond butter
1/4 cup hot sauce
2 teaspoons garlic powder
1/4 cup 2 tablespoons of whole wheat pastry flour (you can sub non-pastry flour if needed)Clean and chop your cauliflower into 1″ size florets. Mix the rest of your ingredients together in a bowl and whisk until combined. Pour your sauce mixture over your cauliflower and stir until evenly coated. I use half the coating amount that the original recipe calls for because that’s the ratio that I ended up liking. But if you want more “breading” on your cauliflower, you can make more sauce to coat your pieces. Once your florets are coated, spread them out in a single layer on a baking sheet and bake at 375° for 25 minutes or until golden brown.

Now, while your cauliflower bites cook, you can make a sauce to top your delicious sandwich! I love using Hot For Food’s on my sandwich (I load on the herbs when I make it!) and you can use any leftover sauce for dipping veggies into later in the week as well. Combine the following and whisk together! Store leftovers in the fridge:

1/2 cup vegan mayo
1 teaspoon apple cider vinegar
1 tablespoon dill
1 tablespoon parsley
1 tablespoon chives
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt + pepper (to taste) 

Once your cauliflower bites are done cooking, it’s time to assemble your po’ boy! Place as many cauliflower bites as will fit into a baguette or sub roll, add some sauce and some veggies if you like on top (tomato would be good with this!). I always eat mine with pickles either in the roll on on the side, as they add a bit of a tart crunch, which is great!  Pretty easy, right? The coolness and fresh herbs from the creamy ranch sauce really compliment the heat from the cauliflower bites (don’t forget an extra dash of hot sauce over the top before you dig in)! This is a great dish for me to make for dinner one night and then I can heat up the leftovers for an easy lunch the next day—definitely a dish I’m happy to eat twice! xo. Laura

Note: Recipe adapted from . Check it out if you love easy plant-based recipes, it’s awesome!

Credits // Author and Photography: Laura Gummerman. Photos edited with 
5 from 3 votes
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Buffalo Cauliflower Po' Boy

Servings 4

Ingredients

  • 1 head of cauliflower
  • 1/4 cup water
  • 2 tablespoons nutritional yeast
  • 2 tablespoons almond butter
  • 1/4 cup hot sauce
  • 2 teaspoons garlic powder
  • 1/4 cup 2 tablespoons of whole wheat pastry flour you can sub non-pastry flour if needed

1/2 cup vegan mayo

  • 1 teaspoon apple cider vinegar
  • 1 tablespoon dill
  • 1 tablespoon parsley
  • 1 tablespoon chives
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt + pepper to taste

Instructions

  1. Clean and chop your cauliflower into 1″ size florets. Mix the rest of your ingredients together in a bowl and whisk until combined.
  2. Pour your sauce mixture over your cauliflower and stir until evenly coated. I use half the coating amount that the original recipe calls for because that’s the ratio that I ended up liking. But if you want more “breading” on your cauliflower, you can make more sauce to coat your pieces. Once your florets are coated, spread them out in a single layer on a baking sheet and bake at 375° for 25 minutes or until golden brown.

  3. Now, while your cauliflower bites cook, you can make a sauce to top your delicious sandwich! I love using Hot For Food’s Vegan Ranch Sauce on my sandwich (I load on the herbs when I make it!) and you can use any leftover sauce for dipping veggies into later in the week as well. Combine the following and whisk together! Store leftovers in the fridge

  4. Once your cauliflower bites are done cooking, it’s time to assemble your po' boy! Place as many cauliflower bites as will fit into a baguette or sub roll, add some sauce and some veggies if you like on top (tomato would be good with this!). I always eat mine with pickles either in the roll on on the side, as they add a bit of a tart crunch, which is great!

Recipe Notes

Note: Recipe adapted from The China Study Quick and Easy Cookbook. Check it out if you love easy plant-based recipes, it’s awesome!

 

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    • Although I haven’t personally tried this yet, based on other similar recipes I bet you could swap out the whole wheat pastry flour for gluten free flour and the final dish would be very similar. If you try it let us know what you think! 🙂

  • Any reason as to why I couldn’t use pb instead of almond? I don’t care for almond butter so I never have it on hand.
    Can’t wait to try!

    • You could try it but I think it would have a lot more of a peanut taste to the final product, the almond butter is mild so it doesn’t come through in the final result 🙂

      Laura

  • What a winner! Never tried the buffalo cauliflower even though it’s one of my favourite veggies and I could eat it all the time. Just before I rush into the kitchen to try and make some I had to come to the comments section and tell you how much I love this recipe! Thank you!

    With kindness

  • This looks so delicious! I have never had a Po Boy before but I think I prefer your version. I’m loving meat substitutes, especially when I want to have that sandwich and pickle taste, so please keep these recipes coming!

  • That thing looks so right, I don’t want to be wrong!!! I already make buffalo cauliflower , but that thing in a Sammy is something like a phenomenon! I can’t wait to try it!

  • This recipe looks amazing!! Cauliflower is so versatile. I love that you used a Hot for Food recipe. A couple of my favorite blogs coming together! 🙂

  • I’m trying to find ways to incorporate more veggies into my meals, and this recipe is perfect! This cauliflower po’ boy looks delicious!

    -Helen

  • I’m not vegan or vegetarian, but this recipe looks super delicious!!! Buffalo on anything is pretty much my fave, so why not put it on roasted veggies & eat as a sandwich!? Yum!

  • any substitute you suggest for the almond butter for someone with a peanut/tree nut allergy? this looks so yummy though, i’ll have to try it once i think of a good sub. 🙂

  • This is a GREAT recipe! I highly recommend it. Super easy to make. We didn’t make ranch dressing, instead we both used mustard (I used a little vegan mayo) and added a little fresh dill just picked from garden. Served with broccoli/kale/brussel sprout slaw tossed with chimichuri sauce left from another recipe, pickles, celery and applesauce…yea, it all worked together!

    This is a fantastic replacement for a store bought veggie buffalo “chicken” patty.

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