Ingredients
- 1½ cups panko (Japanese-style breadcrumbs)
- 5 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce
- 5 cups cauliflower florets (about 20 oz.)
- 3 large eggs, lightly beaten
- ⅜ teaspoon kosher salt, divided
- ½ teaspoon black pepper
- 1 (8-oz.) pkg. shredded tricolor coleslaw mix (about 2½ cups)
- 1 (10-oz.) French bread loaf
- 2 small plum tomatoes, cut into 12 slices
Instructions
- Preheat oven to 425°F. Spread breadcrumbs on a rimmed baking sheet. Bake until lightly browned, 5 to 7 minutes, stirring once. Whisk together mayonnaise, juice, Worcestershire, Dijon, and hot sauce in a small bowl.
- Combine cauliflower and eggs in shallow dish; toss to coat. Using a slotted spoon, transfer cauliflower to panko, allowing excess egg to drip off cauliflower. Sprinkle cauliflower with pepper and salt. Toss in panko; shake off excess breadcrumbs. Place cauliflower on a baking sheet, and bake at 425°F until browned and tender, 30 to 35 minutes.
- Toss together coleslaw mix and half of the mayonnaise mixture in a medium bowl. Cut French bread into 4 equal pieces, and slice each piece, cutting through, but not to the other side. Divide the slaw, cauliflower, and tomatoes evenly among each piece. Drizzle with remaining mayonnaise mixture.
We love this plant-based spin on a classic po'boy.GET THE RECIPE: https://trib.al/cin0lh0
Posted by Cooking Light on Wednesday, November 14, 2018
