Past Recipes
Cauliflower Po’boys

Cauliflower Po’boys with French Fries and Creamy Mustard

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The classic New Orleans po’boy is all about the crunch, with a toasty roll, crisp lettuce, and fried chicken or seafood. This lighter, all-veggie version keeps the crunch but skips the deep-fry, with cauliflower and onion rings that are crusted in cornmeal and baked until golden. We also bake the french fries and toss in Cajun spices for extra kick. Load up the sandwiches and drizzle with the creamy, tangy mustard sauce, saving the rest for dipping the fries.   

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 720
  • Protein 16g
  • Total Carb 114g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cornmeal
    • 3/4 cup
    • cornmeal
  • sliced dill pickles
    • 1/4 cup
    • sliced dill pickles
  • romaine heart
    • 1
    • romaine heart
  • cauliflower florets
    • 12 ounces
    • cauliflower florets
  • Dijon mustard
    • 2 packets
    • Dijon mustard
  • mayonnaise
    • 3 packets
    • mayonnaise
  • russet potatos
    • 2
    • russet potatos
  • Cajun spice blend
    • 1 tablespoon
    • Cajun spice blend
  • red onion
    • 1
    • red onion
  • French bread rolls
    • 2
    • French bread rolls
  • flour
    • 3/4 cup
    • flour
  • roasted red peppers
    • 1/4 cup
    • roasted red peppers

What You’ll Need

  • kosher salt
  • black pepper
  • canola oil
  • 2 baking sheets
  • 12" large nonstick pan

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse cauliflower and pat dry with paper towel. Rinse potatoes and halve lengthwise. Cut lengthwise into ¼-inch slices, then cut lengthwise again into ¼-inch fries. Halve romaine heart lengthwise and rinse thoroughly, then thinly slice crosswise, discarding tough stem. Peel onion and thinly slice into rings.

  2. Batter cauliflower and onions

    Batter cauliflower and onions

    Rub a baking sheet with 1 tablespoon canola oil. In a large bowl, whisk together flour, cornmeal, half of spice blend, 1 cup water, and ¼ teaspoon salt. Add cauliflower and toss to coat, then, using a slotted spoon (to allow excess batter to drip off), transfer to prepared baking sheet and arrange in a single layer. Toss onion rings in remaining batter and arrange around cauliflower.

  3. Bake cauliflower and fries

    Bake cauliflower and fries

    Transfer cauliflower and onion rings to oven and bake until golden brown, 20-22 minutes. On a separate baking sheet, toss fries with 1½ tablespoons canola oil, ½ teaspoon salt, and black pepper as desired, and arrange in a single layer. Transfer to oven and bake until browned and tender, 20-25 minutes (move on to Step 4, but don't forget to come back!). Then, toss with remaining spice blend and set aside.

  4. Toast sandwich rolls

    Toast sandwich rolls

    While vegetables bake, slice rolls open horizontally, splitting partway but leaving one edge intact to make them easier to fill. Heat 1 tablespoon canola oil in a large nonstick pan over medium-high heat. When oil is shimmering, place rolls cut-side down in pan, and toast until golden, 2-3 minutes. Transfer to serving plates. 

  5. Make creamy mustard and assemble po'boys

    Make creamy mustard and assemble po'boys

    In a small bowl, whisk together mayonnaise, mustard, 1 tablespoon water, ⅛ teaspoon salt, and black pepper as desired. Layer rolls with sliced romaine, then pickles, then roasted red peppers. Top with cauliflower and onion rings

  6. Finish and plate po'boys

    Finish and plate po'boys

    Drizzle creamy mustard over cauliflower po'boys and divide between serving plates. Serve with Cajun-spiced french fries and any remaining creamy mustard for dipping. Dig in!

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