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Today we’re bustin’ out the Old Bay and some cajun seasoning and battering up some fresh-caught cauliflower to create our version of a classic po’ boy that’s delicious, crispy and satisfying.

  • Author: Wicked
  • Yield: 2-4 1x



for the dressing

  • 3 T sriracha
  • 3 T vegan mayo
  • 1/2 lemon, juiced

for the cauliflower

  • 1 C rice flour
  • 1/2 C fine cornmeal
  • 1 T Old Bay seasoning
  • 1 T cajun seasoning
  • 12 oz fizzy water
  • 1/2 medium-sized head of cauliflower, broken into florets
  • 400 ml oil, for frying

to assemble and serve

  • 23 lettuce leaves
  • 24 soft sandwich rolls


to make the dressing

  1. In small bowl mix sriracha, vegan mayo and lemon juice and together to make dressing. Place into the fridge to allow to cool while you make the cauliflower.

to make the cauliflower

  1. In small bowl mix the flour, cornmeal and seasonings together. Add in the fizzy water and combine to make the batter.
  2. On stovetop in shallow skillet, heat oil over medium heat until hot.
  3. Dip florets in batter and carefully add them to oil to fry for a couple minutes.
  4. Remove from fryer when golden brown, place on paper towels to drip-dry.

to assemble and serve

  1. Layer rolls with cauliflower, lettuce and dressing.

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