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+ servings

Buffalo Cauliflower Po' Boy

Servings 4


  • 1 head of cauliflower
  • ¼ cup water
  • 2 tablespoons nutritional yeast
  • 2 tablespoons almond butter
  • ¼ cup hot sauce
  • 2 teaspoons garlic powder
  • ¼ cup plus 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
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • salt + pepper to 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!