Cauliflower Po’Boys with Pickled Cabbage

Chef Matthew Pace from Cafe BooQoo in Brooklyn, NY brings a modern flair to classic New Orcleans Creole cuisine. Learn to make his crispy cauliflower po’boy sandwich at home.

Cauliflower Po’Boys with Pickled Cabbage
Makes 2 sandwiches


For the fried cauliflower:
2 cups all-purpose flour
1/2 cup cornmeal
1/4 cup cornstarch
1 tablespoon Tony Chachere’s Creole Seasoning
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon coriander
1/2 tablespoon paprika
1/2 tablespoon sea salt
Canola oil, for frying
3 large eggs, beaten
1 head cauliflower, cut into florets

For the Crystal aioli:
1 cup mayonnaise
1/2 cup Crystal Hot Sauce
1 tablespoon garlic powder

For serving:
2 large rolls
Pickled Cabbage (recipe below)
2 green lettuce leaves
2 tomato slices


1. Make the Crystal aioli: In a small bowl, whisk together mayonnaise, hot sauce, and garlic powder.

2. Make the fried cauliflower: In a sealable bag, combine flour, cornmeal, cornstarch, Creole seasoning, garlic powder, onion powder, coriander, paprika, and salt. Seal and shake until well blended.

3. In a deep fryer filled with oil, bring temperature to 350 degrees.

4. In a large bowl, add eggs. Dip cauliflower into eggs and then toss in flour mixture until completely coated.

5. Transfer to fryer, and cook until crispy, about 2 minutes. Remove from oil onto a paper towel-lined plate.

6. Serve: Spread aioli over both sides of a roll. Add cauliflower and top with pickled cabbage, lettuce, and tomatoes. Repeat with remaining roll.

Pickled Cabbage


2 1/2 quarts water
1 1/4 quart cider vinegar
1 1/4 quart red wine vinegar
1/2 cup light brown sugar
1 cups smashed garlic cloves
1/2 cup dried bay leaves
1/4 cup caraway seeds
1/4 cup sea salt
2 tablespoon freshly ground black pepper
1 head red cabbage, shredded


1. In a large bowl, whisk together water, vinegars, and brown sugar until sugar is dissolved. Stir in garlic, bay leaves, caraway, salt, and pepper.

2. Place cabbage in containers with lids. Cover cabbage fully with brine and let sit for at least 4 hours.


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