Who doesn’t love a fried chicken sandwich? They’re an American staple of crispy, fatty goodness and nothing beats that first juicy bite. Even the most die-hard vegetarians can find themselves craving the delectable classic. Fortunately for all the veg-heads, Chick-fil-A, the ever-popular chicken-based fast-food chain, is testing out a new plant-based sandwich now in select locations.
While Leslie Neslage, director of Menu and Packaging for Chick-fil-A, insists that chicken is still “the hero” of the franchise, the restaurant recognizes that “customers really want to find ways to increase vegetables in their diet.” Thus, they created the Cauliflower Sandwich, a new plant-based menu option that Neslage says “customers absolutely fell in love with,” in her interview with USA Today. Here’s what you need to know.
What Is Chick-fil-A’s New Cauliflower Sandwich Made of?
The sandwich shares many ingredients with the franchise’s original chicken sandwich: the same seasoned breading, the same two pickle slices, the same toasted bun. However, inside that hand-breaded shell lies a filet of cauliflower, marinated in a mild buffalo-styled sauce. The breaded cauliflower is then pressure-cooked to cook the cauliflower through and crisp up the breading.
The use of whole cauliflower really sets this sandwich apart from plant-based sandwiches provided by other fast-food chains. Both KFC’s Beyond Fried Chicken Sandwich and Burger King’s Impossible Whoppers utilize plant-based meat substitutes, which are typically highly processed. In contrast, Neslage says the team prioritized the product being “identifiable as a vegetable.”
Better yet, the team put “a fair amount of work” over the past five years to ensure it met the right texture requirements for a sandwich. The results seem well worth it; one USA Today journalist said she “ate every bite” and that the cauliflower was “perfectly pressure-cooked with a nice crunch and hearty mouthfeel.” Yum!
Is Chick-fil-A’s New Cauliflower Sandwich Vegetarian?
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This depends on one’s definition of vegetarianism and their needs surrounding the diet. According to Neslage, the sandwich is “made with cauliflower, pickles, bread, milk and eggs. If that works for your definition of vegetarian, awesome.” However, it’s important to note that there is still a possibility of cross-contamination from meat. Neslage says the sandwich is “not isolated in our kitchen. We have chicken all day, every day, and that’s not going away, so we want to be very candid and honest with our customers.”
For this reason, the company is referring to the sandwich as “plant-forward” rather than “vegetarian.” However, it’s worth noting that any so-called “vegetarian” dishes at restaurants are almost always prepared in the same kitchen as meat items unless it is a strictly vegetarian or vegan restaurant. So, if you feel comfortable eating an In-n-Out Grilled Cheese or Beyond Taco at Del Taco, the Chick-fil-A Cauliflower Sandwich may comfortably sit in the same category.
How Can I Try Chick-fil-A’s Cauliflower Sandwich?
As of right now, the Cauliflower Sandwich is only available in Denver, Charleston and the Greensboro-Triad area of North Carolina for a limited time, while supplies last. The company is calling this a “testing phase” and if the sandwich sells well, it may be available nationally in six months to one year. “We really want to make sure it’s the right thing for our customers, it’s the right thing for operators, it works well for our team members, it makes sense for the business,” Neslage says.
If you live in one of the aforementioned areas, expect to pay around $6.59 for the cauliflower sandwich. If the sandwich is not yet available in your area, might we suggest making your own breaded cauliflower for a Nashville-style sandwich? Or, experiment with plant-based living with these 40 ways to sneak more vegetables into your diet. From sweet potato fritters to zucchini boats to mushroom tacos, you’re sure to find a recipe to satisfy both your nutritional requirements and taste buds! Did you know Chick-fil-A has a secret menu?
Chick-fil-A Copycat Recipes to Try
Loaded Grilled Chicken SandwichI threw these ingredients together on a whim and the sandwich turned out so well, I surprised myself! If you're in a rush, microwave the bacon—just cover it with a paper towel to keep it from spattering too much. —Dana York, Kennewick, Washington
Inspired By: Chick-fil-A Cobb SaladThis "skinny" version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and do all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida
Fun fact: Did you know
Chick-fil-A salad dressings are coming to their menu in 2023?
Inspired By: Chicken NuggetsI developed this recipe specifically to copycat Chick-fil-A chicken nuggets. The first time I made them I knew I had a winner because the whole family fought over who got the last one! For a dipping sauce, combine equal parts barbecue sauce and Dijon mustard, then stir in honey to taste. —Jeni Pittard, Statham, Georgia
Inspired By: Chick-Fil-A SauceThis fast, easy mustard with rice vinegar and honey has more flavor than any other honey mustard dressing I've ever tried. —Sharon Rehm, New Blaine, Arkansas
Inspired By: Fresh Brewed Sweet TeaA pinch of baking soda eliminates bitterness in this smooth and easy-to-sip tea and it has just the right amount of sugar so it's not overly sweet. —kelseylouise, Taste of Home Community Member
Inspired By: Chick-Fil-A Butter BiscuitThe recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina
Inspired By: Chicken Noodle Soup SideWhen I was sick, my mom would make me this heartwarming chicken noodle soup. It was soothing when I had a cold, but this soup is a bowlful of comfort on any chilly day. —Anthony Graham, Ottawa, lllinois
Inspired By: Grilled Chicken Cool WrapThis portable recipe is perfect for outdoor dining in the summertime. We like the fun, fresh spin on regular coleslaw using pineapple and toasted almonds. —Barb Agnew, Mahnomen, Minnesota
Microwave Egg SandwichIf you're looking for a grab-and-go breakfast for busy days, this high-protein sandwich is low in fat and keeps me full all morning. Plus, it's only about 200 calories! —Brenda Otto, Reedsburg, Wisconsin
Inspired By: Garlic and Herb Ranch SauceRanch dressing got its start on a real dude ranch in California. Punch up the western original with green salsa, green chiles, jalapenos and cilantro for more color and spice. Serve the dip along with your favorite wings to feed a crowd. —Lindsay Duke, Goodrich, Texas
Fried Chicken StripsI recently made this recipe of Mom's for my in-laws and they told me it was the "best fried chicken ever." Slicing the chicken breasts into strips cuts down on cooking time and ensures every piece is crunchy and evenly coated. Serve the homemade chicken tenders with your favorite dipping sauce. —Genny Monchamp, Redding, California
Inspired By: Fresh-Squeezed LemonadeA friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. —Dixie Graham, Rancho Cucamonga, California
Loaded Waffle FriesMake any dinner fun with my Loaded Waffle Fries, topped with a savory blend of cheese, scallions and bacon. I copied this family-favorite recipe from a local restaurant, and it's great with hot dogs, burgers or by itself. —Jeffrey Viccone, Decatur, Illinois
Star-Spangled ParfaitsThe best time for this dessert is midsummer, when blueberries are thick in our northern woods. Red raspberries can be added to the mixed berries, too, to brighten the patriotic colors.—Anne Theriault, Wellesley, Massachusetts
Thick Strawberry ShakesCool off with a thick and rich treat that will remind you of a malt shoppe! Nothing can beat this strawberry shake recipe. —Kathryn Conrad, Milwaukee, Wisconsin
Crunchy Asian Chicken SaladI love their crunchy, citrusy salad so much that once I made my husband drive an hour to the nearest Applebee's restaurant just so I could eat it! It was time to come up with my own version. I'm completely happy with the results—and my husband is, too! Find more of my recipes at my blog, mandysrecipeboxblog.com. —Mandy Bird, Holbrook, Idaho
Inspired By: 4 Chick-n-MinisMy 11-year-old son invented these sliders at dinner one night when he set his chicken on a biscuit. The rest of us tried it his way, and now we enjoy these sandwiches all the time. —Jodie Kolsan, Palm Coast, Florida
Spiced Pumpkin Coffee ShakesThe winter holidays are my favorite time of year, and this spiced pumpkin drink is one reason I love the season so much. If you don't have a coffee maker, it's OK to use instant coffee—just make it stronger. —Kathie Perez, East Peoria, Illinois
Inspired By: Barbeque SauceI've never cared that much for store bought barbecue sauce. I just like to make things myself from scratch including this spicy, deep red-brown sauce. You'll find it clings well when you slather it on grilled meat. —Helena Georgette Mann, Sacramento, California
Breakfast BurritosI discovered breakfast burritos at a workshop of holiday breakfasts offered at our church. It was a big hit! It works really well when you're cooking for a crowd. I like to serve salsa or hot sauce with them. —Catherine Allan, Twin Falls, Idaho
Inspired By: Chick-fil-A Grilled Market SaladMy family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan
Inspired By: Hash BrownsEver since we met, my husband has made me hash browns with bacon, pepper jack and sour cream. We share it when we have guests, too. —Annie Ciszak Pazar, Anchorage, Alaska
