Sheet Pan Cauliflower Po Boy

Dear reader,

Today, I’d like to chat about a zesty and wholesome meal that celebrates the flavors of a traditional Po Boy sandwich. This Sheet Pan Cauliflower Po Boy offers a fun little twist by transforming it into a satisfying bowl, or perhaps a “Po Bowl.” This versatile recipe combines roasted cauliflower florets, leeks, cherry tomatoes, and crispy chickpea breadcrumbs, creating an exciting medley of textures and flavors. Served over a bed of butter lettuce and garnished with homemade croutons, vegan ranch dressing, hot sauce, and pickles, this recipe is an easy, throw together dish for any weeknight.

What’s inside

• 1 pound cauliflower, about 1 large head, trimmed and cut into florets
• 3 small leeks, halved lengthwise, then sliced ½-inch thick (about 2 cups)
• 10 ounces cherry tomatoes
• 3 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 15 ounces cooked chickpeas, rinsed and patted dry

Vegan Ranch:

• 1 cup plain, unsweetened vegan yogurt or plain unsweetened greek yogurt
• ½ teaspoon salt
• ½ teaspoon pinch of fresh ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon each of dill and chives, finely chopped or 3 teaspoons of dried
• 3 tablespoons parsley, finely chopped or 1 ½ tablespoons dried
• 2 teaspoons lemon juice, about ½ a small lemon
• 2 teaspoons pickle juice
• 1 teaspoon extra virgin olive oil

How it’s done

1. Preheat your oven to 400°F. Line a sheet pan with parchment paper or lightly grease it.
2. In a large bowl, combine the cauliflower florets, sliced leeks, cherry tomatoes, and chickpea breadcrumbs. Drizzle with olive oil, season with paprika, garlic powder, salt and pepper, and toss until all the ingredients are well-coated.
3. Spread the cauliflower, leeks, tomatoes, and chickpea breadcrumbs in a single layer on the prepared sheet pan. Roast in the preheated oven for about 20-25 minutes, or until the cauliflower is tender and golden brown, and the breadcrumbs are crispy. Stir the mixture halfway through cooking for even browning.
4. While the cauliflower is roasting, prepare the base of the Po Bowl. Arrange the torn butter lettuce in serving bowls or plates.
5. Once the veggies and chickpeas are done, remove them from the oven and let cool slightly. Spoon the roasted cauliflower, leek, and cherry tomato mixture over the bed of butter lettuce.
6. Top the Po Bowls with the chickpea crumble and homemade croutons for added crunch, and drizzle with vegan ranch dressing. For those who enjoy a bit of heat and tanginess, feel free to add hot sauce and pickles as desired.
7. Give the bowls a gentle toss to combine all the flavors and textures. Adjust the seasoning as needed.

And there you have it, the Sheet Pan Cauliflower Po Boy. A simple, yet flavorful twist on classic New Orleans sandwich that can be enjoyed any time of day. Whether you’re following a plant-based lifestyle or simply seeking a nourishing meal, this Po Bowl is a winner. Customize it with your favorite toppings, and don’t forget to share your creations.

Until next time,

Bridget

Sheet Pan Cauliflower Po Boy

Roasted cauliflower, chickpeas, leeks, and tomatoes, garnished with pickles, hot sauce, and ranch, topped with crunchy ciabatta croutons.

Servings 4

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Equipment

• large baking tray, lined

Ingredients

• 1 pound cauliflower, about 1 large head, trimmed and cut into florets
• 3 small leeks, halved lengthwise, then sliced ½-inch thick (about 2 cups)
• 10 ounces cherry tomatoes
• 3 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 15 ounces cooked chickpeas, rinsed and patted dry

For the Dairy Free Ranch

• 1 cup plain, unsweetened vegan yogurt or plain unsweetened greek yogurt
• ½ teaspoon salt
• ½ teaspoon fresh ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon fresh chives, finely chopped
• 2 tablespoons fresh dill finely chopped or 3 teaspoons of dried
• 3 tablespoons parsley, finely chopped or 1 ½ tablespoons dried
• 2 teaspoons lemon juice, about ½ a lemon
• 2 teaspoons pickle juice
• 1 teaspoon extra virgin olive oil

Bowl Toppings:

• sliced pickles
• 2 cups rustic bread, cut into cubes
• hot sauce

Instructions

• Preheat the oven to 400 ℉. Place the cauliflower, leeks, and tomatoes in a large mixing bowl. Pour on enough olive oil to coat (2-3 tablespoons). Season with garlic powder, paprika, salt and pepper. Toss gently until evenly coated and transfer to the prepared sheet pan, spreading them out in one even layer.
• Using the same mixing bowl, toss the chickpeas in ½ tablespoon of olive oil, and ½ teaspoon of salt. Using a fork, give the chickpeas a gentle mash until they resemble bread crumbs. Form a small corner on your sheet tray, and nestle the chickpea crumble in that space. Drizzle any remaining oil from the bowl on top.
• Roast for 25 minutes, until edges of the cauliflower and leeks begin to lightly brown, and tomatoes begin to burst.
• While the vegetables and chickpeas are roasting away, make the vegan ranch. Combine cashew yogurt, salt, pepper, garlic powder, onion powder, chopped herbs, lemon juice, pickle juice, and olive oil. Set aside.
• After 25 minutes, add the croutons to the empty space on the sheet tray, and toast for an additional 10 minutes until they are light golden in color and a touch crunchy.
• Divide the butter lettuce and roasted vegetables evenly among 4 bowls. Sprinkle the chickpea crumble over each bowl, and top generously with homemade croutons, ranch dressing, hot sauce, and pickles as desired.

  Serve immediately.

Course: Big Bites, Cauliflower, Dinner

Cuisine: American

Keyword: Dinner, Easy Meals, Meal Prep, Po Boy, Sheet Pan Meal, Vegetarian