Cauliflower Po' Boy Sandwiches with Avocado Mayo

Position racks in upper third and center of oven; preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper.

Whisk eggs with 1/4 teaspoon salt and pepper in a medium bowl. Place breadcrumbs in a large bowl. Toss cauliflower in the eggs then roll in the breadcrumbs to coat evenly. Place on the prepared baking sheet. Coat generously with cooking spray. Bake on the center rack until golden and crisp, about 30 minutes.

Meanwhile, mash avocado in a small bowl. Mix in mayonnaise, lemon juice and a pinch of salt until well combined. Whisk vinegar, oil, honey, mustard and the remaining 1/4 teaspoon salt in a medium bowl. Add cabbage and carrot and toss to coat.

Cut each roll in half horizontally. Pull out the soft inner bread, leaving a 1/2-inch shell. Place the rolls on a baking sheet and bake on the upper rack until lightly toasted, about 3 minutes. Spread 2 tablespoons of the avocado mayo on the top halves. Divide the cauliflower and the slaw on the bottom halves.