Love zesty flavours? This seasoned crispy cauliflower with a zing of hot sauce is simply lip-smacking. Layer in our delicious Millet & Chia Hot Dog Buns for a fun take on a traditional po’boy. The rich and tangy filling is baked (not fried!) and kicked up even further with sliced veggies and a tangy plant-based cheese sauce.
Preheat 350F and line a baking sheet with parchment and set aside.
Make the crispy cauliflower by mixing the non-dairy milk and 1 tbsp of hot sauce in a medium bowl. Mix the flour and seasoning in a large bowl.
Working in batches, dip the florets in the wet mixture and toss to coat completely. Transfer to the dry mixture and repeat, ensuring an even coat.
Place on the baking sheet in a single layer and bake for 30 minutes, turning twice. Once cooked through and crisp, toss in remaining hot sauce until evenly coated.
To make the blue cheese sauce: combine all ingredients in a small bowl and stir until just creamy.
Toast the buns until warm and golden and fill generously with cauliflower, cabbage, tomatoes and drizzle with blue cheese sauce.