Vegetable Forward

Cauliflower Rolls

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New England is famous for lobster rolls during summer. Living in New England I was looking for similar rolls in a vegetarian version which can be served while entertaining or picnicking outside. Why not cauliflower which can mimic same flavor as lobster and when it has become trendy to make rice to pizza crust from cauliflower. These vegetarian rolls use same dressing and crunchy vegetables as of lobster rolls. You can keep dressing and cauliflower florets separate and make dressing with yogurt only for a picnic. Rolls can assembled when ready to eat.

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Cauliflower Rolls

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 20-25 small bite size cauliflower florets
  • 1 cup buttermilk
  • Hot sauce, according to taste
  • 1 cup corn meal
  • ½ cup all-purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • Salt to taste
  • Oil for frying
  • ¼ cup finely diced red pepper
  • ¼ cup finely diced celery
  • ¼ cup finely diced red onion
  • ¼ cup mayonnaise
  • ¼ cup yogurt
  • ½ teaspoon celery salt
  • Juice of half a lemon
  • 4 Hot dog buns
  • Butter to toast buns
Directions
  1. Combine buttermilk, hot sauce and salt to taste in a mixing bowl. Marinate cauliflower florets in buttermilk for 2 to 3 hours.
  2. Combine corn meal, all-purpose flour, ½ teaspoon paprika, ¼ teaspoon black pepper and salt to taste in another bowl. Once cauliflower is marinated, drain the florets and transfer to flour mixture. Coat florets with flour and shake off excess flour.
  3. Heat oil for frying in a frying pan until ready to fry. Fry cauliflower florets in 3-4 batches until golden brown. Transfer to paper lined plate to drain excess oil.
  4. To assemble rolls: Toast the hot dog buns on a griddle with butter. Combine mayonnaise and yogurt in a big mixing bowl and whisk to make it smooth. Add red pepper, celery, onion, lemon juice, ½ teaspoon paprika, ¼ teaspoon black pepper and celery salt. Stir to combine. Once excess oil is gone from cauliflower florets, add warm florets to mayo mixture and stir to combine. If you are not ready to serve roll immediately then wait to add florets until you are ready to serve them. Open the top slit of buns and divide the florets filling among four buns. Serve immediately.

 

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Recipes, Vegetable Forward

Cauliflower Po Boy

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Cauliflower Po Boy

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 small cauliflower, cut into small florets
  • 1 cup AP flour
  • 1 cup cornmeal
  • 1 teaspoon Creole seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper, optional
  • 2 large eggs
  • 1 cup buttermilk
  • ½ teaspoon hot sauce or to taste
  • 1 ½ teaspoons salt or to taste
  • ½ teaspoon black pepper
  • Canola or vegetable oil, for frying
  • 4 French rolls, cut into halves
  • ½ iceberg lettuce, shredded
  • 2 tomatoes, thinly sliced
Remoulade sauce:
  • ½ cup mayonnaise
  • 1 tablespoon Creole or whole grain mustard
  • 1 tablespoon capers, drained and roughly chopped
  • 1 tablespoon parsley, chopped
  • ½ bunch scallion, white and light green parts, thinly sliced
  • Juice of ½ a lemon
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon black pepper
Directions
  1. In a large mixing bowl, combine flour, cornmeal, Creole seasoning, paprika, cayenne pepper, black pepper and 1 teaspoon salt. In another large mixing bowl, add eggs, buttermilk, hot sauce and remaining salt and whisk to combine.
  2. Add ⅓ of cauliflower florets in buttermilk. Once the florets are coated with buttermilk, drain excess buttermilk and drop them into flour and cornmeal. Stir florets so that they are coated with flour. Shake off excess flour and keep them on a plate or baking dish while you dredge and coat remaining florets in buttermilk and flour.
  3. Heat oil in a frying pan until hot enough to fry. Drop 6 to 7 florets in hot oil and fry until golden brown, about 3 to 4 minutes. Transfer them to a paper towel lined plate. Repeat with remaining florets.
  4. Assemble sandwich: Spread remoulade sauce on both halves of roll. On bottom half, top with lettuce, tomato and fried cauliflower florets. Top with top half of roll. Serve immediately.

 

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