Yields 2 - 3 Po Boys  |   Prep 15 mins   |   Cook 10 mins   |   Ready in 25 mins

Ingredients

2 cups Cauliflower Florets, Use a head of cauliflower and cut into bite size pieces

3 cups oil for frying, I used canola

1 cup seasoned breadcrumbs

¼ cup dijon mustard

Seasoning Blend - ½ teaspoon of each garlic powder, onion powder, paprika 

¼ teaspoon salt

Hot Dog Buns

Slaw Ingredients

Marukan Rice Vinegar, Sweet and Tangy flavor

Coleslaw salad kit - 10 oz

1 green onion, chopped and bottom roots removed

1 teaspoon honey

⅛ teaspoon salt

Sriracha Mayo

½ cup Mayo

2 tablespoon Sriracha

Preparing Slaw and Sriracha Mayo:

1. Into a medium bowl, add slaw ingredients into a bowl and stir; refrigerate until ready to serve

2. In a separate bowl, combine mayo and sriracha; Stir and refrigerate until ready to serve
   

Preparing the Cauliflower:

1. Bring 8 cups of water to a boil and add in ½ teaspoon salt and cauliflower. Let cook for one minute, remove from the pot, strain and set aside and let cool for a few minutes

2. Once the cauliflower is cool to touch, add the seasoning blend, salt and dijon mustard. Gently mix until each cauliflower floret is coated with dijon and seasoning. When ready to fry, place each cauliflower floret into the breadcrumbs and coat evenly on all sides; shake off any excess

3. Begin to heat oil on medium high heat. Once the oil reaches 350°F, add in the cauliflower florets and fry until golden brown (about 3-4 minutes, but depends on the size of your florets.) Remove from oil and place on a few scrunched paper towels to allow any excess oil to drain. 

4. Add the fried cauliflower, slaw and sauce to the hot dog bun. Serve immediately and enjoy!
   

Cooking Notes:

• Top with lettuce, tomato, pickles or whatever your heat desires

• Toast your buns with butter prior to serving to elevate the sandwich a bit more

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