¼cupplus 2 tablespoons of whole wheat pastry flouryou can sub non-pastry flour if needed
1/2 cup vegan mayo
1teaspoonapple cider vinegar
salt + pepperto taste
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 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
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!
Note: Recipe adapted from The China Study Quick and Easy Cookbook. Check it out if you love easy plant-based recipes, it’s awesome!