The Atlanta, Georgia-headquartered Chick-fil-A restaurant chain, well known for chicken sandwiches, will begin testing its first vegetable-based entrée, the Chick-fil-A Cauliflower Sandwich in three markets on February 13: Denver, Colorado; Charleston, South Carolina; and North Carolina’s Greensboro-Triad region.
The product features a filet cut from a whole cauliflower and embraces the plant-forward style that places vegetables at the center of the plate. The preparation is similar to the original Chick-fil-A Chicken Sandwich – it is marinated, breaded with a signature seasoning, pressure-cooked, and served on a toasted buttery bun with two dill pickle chips.
“Cauliflower is the hero of our new sandwich, and it was inspired by our original Chick-fil-A Chicken Sandwich,” said Leslie Neslage, director of menu and packaging at Chick-fil-A. “Guests told us they wanted to add more vegetables into their diets, and they wanted a plant-forward entrée that tasted uniquely Chick-fil-A. Our new sandwich is made with the highest quality ingredients and whole vegetables.”
The product was created, developed and tested in-house by Chick-fil-A chefs who worked for nearly four years finding the right ingredients and perfecting the recipe.
“We explored every corner of the plant-based space in search of the perfect centerpiece for our plant-forward entrée,” said Stuart Tracy, culinary developer of the Chick-fil-A Cauliflower Sandwich. “Time and time again, we kept returning to cauliflower as the base of our sandwich. After a significant amount of development, we knew we had a one-of-a-kind entrée; one that puts a delicious spin on what we’re known for – great tasting food with ingredients you can trust.”
Founded in 1967 by S. Truett Cathy, the family-owned and privately held restaurant company operates 2,800 restaurants in the United States, Puerto Rico and Canada that provide jobs for more than 190,000 people. In 2022 it was named a Best Employer in America by Forbes magazine.
