Who needs fried shrimp? These oven-fried cauliflower bites pack a nice veggie-based crunch into the classic New Orleans sandwich without the heaviness of traditional deep-fried fillings.
Piled high with plenty of this fast-fix slaw, the cauliflower is a smart meatless swap, and also doubles as a tasty party appetizer. Pro tip: Toasting the panko first is the key to achieving that enviable golden-brown crust.
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.
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