Comments on: Crispy Cauliflower Po’ Boy Sandwich

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 08 Apr 2025 19:27:23 +0000

In reply to Alison. I'm so glad you loved it!

By: Alison

Alison — Mon, 07 Apr 2025 17:07:08 +0000

I am trying to be as vegan as possible and have really been missing a great sandwich. This was REALLY good. Second time making it, and will not be the last!

By: Matt

Matt — Mon, 11 Nov 2024 00:19:20 +0000

This was amazing!
I’ve been vegetarian for 5 years and I remember all of the food that I used to love and shrimp po boys is definitely on that list.
Cauliflower cooked right has the give and bite of shrimp like very few other foods do.
The flavours were delicious and the chef, my wife, said that it was very easy to make.
Don’t tell anyone but we had it 2 nights in a row!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 23 Aug 2024 19:07:21 +0000

In reply to Jessica Proud. Hi Jessica, so glad you love the recipes! To make this vegan, you could use vegan mayo in the sauce. When you're breading the cauliflower, replace the egg with 1/4 cup almond milk mixed with 1 tablespoon ground flaxseed.

By: Jessica Proud

Jessica Proud — Mon, 19 Aug 2024 21:19:01 +0000

Love all of your recipes 🙂 But how can I make this vegan ?

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 09 Oct 2023 14:14:33 +0000

In reply to Julia. Hi Julia, I'm so glad it was a hit!

By: Julia

Julia — Fri, 06 Oct 2023 17:17:47 +0000

Thank you for this delicious recipe, I just made the cauliflower tonight and some green salad as a side dish and we are so overwhelmed with this recipe. A brand new way to make cauliflower, this will become part of our regular rotation. The outside is crispy, the inside moist an tender. And there are so many possibilities to play around with the seasoning. Great recipe! Dankeschön from Germany

By: Leigh

Leigh — Mon, 11 Sep 2023 22:35:49 +0000

This is in my regular rotation now. The whole family loves it. It’s easy and ssoooooo good. Thanks for another hit!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Thu, 23 Feb 2023 22:38:16 +0000

In reply to Calaverasgrande. Thanks for your insight!

By: Calaverasgrande

Calaverasgrande — Tue, 21 Feb 2023 14:02:42 +0000

One small point as a New Orleans native.
Remoulade is only ever used with fish.
Your description of a po boy makes it sound like this would go on a roast beef po boy as well.
Typically most po boys are dressed with mayo, tomato and lettuce. Maybe pickles.
A fancy place might put remoulade on an oyster poboy or shrimp poboy.
Also poboys are made with crunchy sweet french bread. Not soft bread, not sour dough. It’s a little hard to source decent french bread for us Louisianans outside of the delta. But I have found Vietnamese bakeries are the closest thing.