Break the cauliflower into small florets.

Combine wheat starch, xanthan gum, corn meal, lemon zest, paprika, salt, sugar, garlic powder, onion powder, cayenne pepper, black pepper, oregano and thyme in a small bowl. Mix, set aside.

Combine ener-g egg replacer with ice cold water (the colder the batter, the crispier the cauliflower). Add a teaspoon of tabasco and 3 tablespoons of the CFL seasoned starch to the ener-g egg replacer batter.

Add the toasted breadcrumbs to the remaining dry starch mixture.

Dip each floret into the ener-g egg replacer batter and then the seasoned CFL mix.

Fry in hot oil (375) for about 3 to 5 minutes. Drain on a paper towel.

For the Remoulade: Mix 120 gm (1/2 cup) mayo, 10 gm (2 tsp) mustard, 6 gm (2 cloves) minced garlic, 1 gm (1/2 tsp) smoked paprika. 5 gm (1 tsp) tabasco in a small bowl. Let sit for at least 30 minutes. The sauce is .77 mg/gm. 1 tablespoon (15 gm) = 11.55 mg phe

Serve the po boy on your favorite low pro roll with the remoulade, tomato, pickles and cajun spicy slaw!