Chick-fil-A has announced a controversial new plant-based sandwich that it will be testing at select restaurants starting Monday.
The Chick-fil-A Cauliflower Sandwich was announced in a Feb. 9 news release that instantly drew largely negative remarks.
After attempting to comment on Chick-fil-A’s announcement post on Twitter, many noticed it was not possible to comment and some accused Chick-fil-A of turning off replies in anticipation of bad reviews.
Replies locked. They know they’re gonna get destroyed. https://t.co/bVJzQzBCeg
— Tommy Face on Fire (@TommyFaceOnFire) February 9, 2023
They turned off the replies. ??? https://t.co/VTWTMtKWtO
— ?Daniel⚪️ (@dGod23) February 10, 2023
However, the news was not announced on Chick-fil-A’s main social account (which allows comments) and was instead posted on an affiliate “Chick-fil-A News” account.
On this account, it appears no users are allowed to comment on a post unless they were mentioned in it.
This also does not appear to be a new account setting, since most previous posts on the account have few to no comments on them as well.
Still, many have remarked their distaste for a plant-based sandwich, which is Chick-fil-A’s first entrée of this kind.
I definitely can’t wait to not buy this… https://t.co/hYYxAFRia5
— Eight Buck Chuck (@real8BuckChuck) February 10, 2023
Cauliflower Sandwich ????? https://t.co/ojqptBl2c3 pic.twitter.com/0Cy17wWlVj
— Philip Holloway ✈️ (@PhilHollowayEsq) February 9, 2023
The sandwich will be tested at only a few locations initially, according to the news release: Denver, Charleston, S.C. and North Carolina’s Greensboro-Triad region.
Overall, the sandwich is cooked almost exactly the same as Chick-fil-A’s chicken sandwich would be – it’s marinated, breaded, seasoned, pressure-cooked, and served on a toasted bun with two pickle slices.
One of the only differences between the two sandwiches is the meat, or in this case, the lack thereof.
According to Chick-fil-A, “The sandwich is made with a tender filet cut from a whole, real cauliflower and embraces the plant-forward style that places vegetables at the center of the entrée.”
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