Crispy Cauliflower Po Boy Sandwich

3/4 cup panko bread crumbs
1 1/2 tablespoons Creole Seasoning*
Zest of 1 lemon
1 egg, lightly beaten
heaping 2 cups small cauliflower florets, 1-inch pieces
Extra-virgin olive oil, for drizzling
4 soft baguette pieces, lightly toasted
Lettuce, tomatoes & pickles
Chives
Lemon wedges
 
Remoulade:
1/2 cup mayo
1 tablespoon mustard
2 garlic cloves, minced
1/2 teaspoon paprika
1 teaspoon hot sauce
 
Heat the oven to 400°F and line a baking sheet with parchment paper.
 
On a rimmed tray, mix together the panko, seasoning, and lemon zest. Place the egg in a small bowl nearby. Dip each cauliflower floret into the egg, coat with the panko mixture, then place onto the baking sheet Repeat with remaining cauliflower. Drizzle the coated cauliflower with olive oil and bake for 20 minutes or until crispy and golden brown. (Note: Can also be air-fried for about 20 minutes or until crispy.)
 
In a small bowl, mix together the mayo, mustard, garlic, paprika, and hot sauce.
 
Assemble the sandwiches with a generous slather of the remoulade, lettuce, tomato, pickles, and cauliflower. Squeeze lemon over the cauliflower, top with chives, and serve with remaining remoulade sauce on the side.
 
Serves 4.
 
From Love and Lemons blog
 
 
*Creole Seasoning:
2 1/2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried thyme

Egg Bites

Extra-virgin olive oil, for the pan
6 large eggs
3/4 cup whole milk cottage cheese
1/4 teaspoon sea salt
Freshly ground black pepper
3 cups fresh spinach, 3 ounces
1/2 cup diced roasted red bell pepper, about 1 pepper
1/2 cup chopped green onion, about 2 green onions
 
Heat the oven to 350°F and grease a nonstick muffin tin with olive oil.
 
In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
 
Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. Roughly chop.
 
Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure ¼ cup of the mixed vegetables. Set aside.
 
Evenly divide the remaining veggies among the muffin cups. Pour a scant ¼ cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Evenly sprinkle the reserved ¼ cup vegetables on top.
 
Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.

From Love and Lemons blog

Note: Can substitute other vegetables such as onions, peas, broccoli, asparagus. Use about 1 1/4 cups vegetables.