If you’re craving something crispy, vibrant, and bursting with flavor, then this Cauliflower Schnitzel Sandwiches Recipe is about to become your new favorite. Imagine tender cauliflower slabs, breaded to golden perfection and baked to a crisp finish, layered on a crunchy baguette, topped with tangy pickled red cabbage, sweet caramelized onion mayo, and fresh microgreens. Each bite offers a wonderful balance of textures and tastes that feel indulgent yet wholesome. Trust me, this sandwich isn’t just a meal, it’s a celebration of vegetables that’s both comforting and exciting, perfect for a lunch that feels special or a dinner that impresses.
Ingredients You’ll Need
This recipe calls for simple but essential ingredients that come together to create a beautiful harmony of flavor and texture. Each component plays a crucial role, from the crunch of the panko crumbs to the tang of pickled cabbage, giving this sandwich its unique and satisfying personality.
- Red cabbage: Adds vibrant color and crunchy tang through quick pickling.
- Warm water, sugar, coarse salt, apple cider vinegar: Essential for perfectly balanced pickling liquid that brightens the cabbage.
- Unsalted butter: Used to caramelize onions, lending deep sweetness and richness.
- Sweet onion: Thinly sliced for caramelizing to add a mellow, sweet flavor to the mayo.
- Mayonnaise: Acts as a creamy base for the onion spread, bringing moisture and richness.
- Cauliflower: The star of the dish, sliced into thick slabs for breading and crisping.
- Egg: Binds the breading to the cauliflower for a golden, crispy crust.
- Seasoned bread crumbs and panko bread crumbs: Combine for that perfect crunch and flavor.
- Salt and pepper: Basic seasonings that enhance all the other ingredients.
- Olive oil: For frying the cauliflower schnitzel to golden perfection.
- Baguette: Crisp on the outside and soft inside, ideal for supporting the cauliflower and toppings.
- Microgreens: Add freshness, a slight peppery bite, and visual appeal.
How to Make Cauliflower Schnitzel Sandwiches Recipe
Step 1: Preheat Oven and Prepare Rack
Start by setting your oven to 400 degrees F, then line a baking sheet with parchment or foil. Place a wire rack on top and spray it with olive oil spray to ensure your cauliflower schnitzel won’t stick after frying. This setup helps your schnitzel stay crisp while baking.
Step 2: Make the Pickled Cabbage
Place chopped red cabbage in a large jar or bowl. Whisk warm water, sugar, and coarse salt until dissolved, then whisk in apple cider vinegar. Pour this bright, tangy pickling liquid over the cabbage and let it sit at room temperature for 30 minutes to an hour, or refrigerate if prepping ahead. This quick pickle adds a lively crunch and acidity that perfectly contrasts the rich cauliflower.
Step 3: Caramelize the Onions
In a skillet over medium-low heat, melt butter and add salt and sliced onions. Stir frequently while gently cooking for about 30 minutes until the onions turn golden and sweetly aromatic. These caramelized onions bring a deep, mellow sweetness that elevates the sandwich’s flavor complexity.
Step 4: Slice the Cauliflower
Cut your cauliflower into roughly 1-inch thick slabs from top to bottom. Don’t worry if some pieces break apart; these make wonderfully crispy breaded bites and add variety to the texture.
Step 5: Prepare for Breading
Beat the egg lightly on one plate. On another, combine seasoned bread crumbs, panko, salt, and pepper. Using plates instead of bowls makes it easier to coat those larger cauliflower pieces evenly for a crust that’s crisp and flavorful.
Step 6: Bread and Pan-fry the Cauliflower
Heat olive oil in a skillet over medium-high heat. Dip each cauliflower slab into the egg, then coat thoroughly in the breadcrumb mixture, pressing gently to help it stick. Fry each piece about 3 minutes per side till golden and crunchy. Use tongs to transfer the cooked pieces onto your prepared wire rack, adding oil as needed between batches.
Step 7: Bake the Breaded Cauliflower
Place all breaded, fried cauliflower on the wire rack atop the baking sheet, then bake in the preheated oven for 15 to 20 minutes. This step crisps the outer crust further while steaming the cauliflower inside to tender, perfect softness.
Step 8: Mix Caramelized Onions into Mayo
Stir your caramelized onions straight into the mayonnaise for a luscious spread that’s sweet, creamy, and full of umami — a perfect balance to the crispy schnitzel and tangy cabbage.
Step 9: Assemble the Cauliflower Schnitzel Sandwiches Recipe
Spread a generous layer of the caramelized onion mayo on the bottom half of each baguette slice. Top with a fresh handful of microgreens, then layer on your crispy cauliflower schnitzel pieces. Add a spoonful of pickled cabbage for acidity and crunch before closing the sandwich. Optionally, spread more onion mayo on the top half for extra indulgence. Enjoy immediately while warm and crispy!
How to Serve Cauliflower Schnitzel Sandwiches Recipe
Garnishes
Add a handful of fresh microgreens for their peppery bite and crisp texture that cut through the richness beautifully. A few thin slices of radish can also boost color and add a subtle crunch to keep things exciting bite after bite.
Side Dishes
This sandwich pairs wonderfully with simple sides like kettle-cooked chips, a crisp green salad with lemon vinaigrette, or even roasted sweet potato fries for a heartier meal. The vibrant pickled cabbage and onion mayo hold their own, so keep the sides fresh and light.
Creative Ways to Present
Try stacking smaller cauliflower schnitzel bites on slider rolls for a party appetizer version. Or serve open-faced on rustic bread with extra microgreens and a drizzle of tangy mustard for a vibrant brunch offering. The Cauliflower Schnitzel Sandwiches Recipe is versatile and beautiful on any platter.
Make Ahead and Storage
Storing Leftovers
Store any leftover breaded cauliflower and sandwich components separately in airtight containers in the fridge for up to 3 days. Keeping the pickled cabbage and onion mayo separate ensures freshness when you reassemble.
Freezing
You can freeze the breaded cauliflower after frying but before baking for up to 2 months. Flash freeze pieces on a tray, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to cooking time for a fresh-from-the-oven texture.
Reheating
To keep that signature crunch, reheat leftover cauliflower schnitzel in a toaster oven or conventional oven at 350 degrees F for about 10 minutes. Avoid the microwave if possible, as it tends to soften the breading.
FAQs
Can I make this recipe vegan?
Absolutely! Swap the egg for a flax egg or aquafaba, and replace butter with a plant-based alternative. Use vegan mayonnaise and you’re all set to enjoy a fully vegan version of this sandwich without sacrificing flavor or texture.
What type of bread is best for the sandwiches?
A crusty baguette works best as it provides a sturdy base that holds up to all the layers while offering a delightful crunch. However, ciabatta or a good-quality sandwich roll are also great options.
Is it possible to bake instead of pan-frying the cauliflower?
You can bake the breaded cauliflower pieces entirely for a lighter option, though pan-frying first helps create that irresistible golden crust. If baking only, spray them lightly with oil and bake at 425 degrees F until crisp.
How long does the pickled cabbage keep?
The pickled cabbage can be refrigerated for up to one week. Its flavor deepens over time, making it perfect for making ahead to save time on sandwich day.
Can I use other vegetables instead of cauliflower?
While cauliflower’s texture and flavor are perfect for schnitzel, you can experiment with thick slices of zucchini, eggplant, or even portobello mushrooms for different twists on the sandwich.
Final Thoughts
I hope you’ll give this Cauliflower Schnitzel Sandwiches Recipe a try because it’s truly a showstopper that turns simple ingredients into something spectacularly tasty. It’s a great way to celebrate vegetables while enjoying all the texture and crunch we love in a hearty sandwich. Once you try it, I’m confident it will become a go-to recipe for lunches, dinners, or anytime you need a satisfying, flavorful bite. Happy cooking and even happier eating!
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Cauliflower Schnitzel Sandwiches Recipe
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 servings
- Category: Sandwich
- Method: Baking
- Cuisine: Vegetarian American
- Diet: Vegetarian
Description
These Cauliflower Schnitzel Sandwiches feature crispy, breaded cauliflower slices baked to golden perfection and layered with tangy pickled red cabbage, sweet caramelized onions mixed into a creamy mayonnaise spread, and fresh microgreens on a crusty baguette. Perfect for a satisfying vegetarian lunch or dinner, this recipe combines crunch, flavor, and fresh veggies in every bite.
Ingredients
Pickled Cabbage
- 1 small head red cabbage, chopped or shredded into thin pieces (about 1 1/2 cups)
- ½ cup warm water
- 1 1/2 tablespoons sugar
- 1 teaspoon coarse salt
- 3/4 cup apple cider vinegar
Caramelized Onions
- 2 tablespoons unsalted butter
- 1 sweet onion, thinly sliced
- ¼ teaspoon salt
Cauliflower Schnitzel
- 1 head of cauliflower
- 1 egg, lightly beaten
- 1 cup seasoned bread crumbs
- ½ cup panko bread crumbs
- Pinch of salt and pepper
- 2 to 3 tablespoons olive oil
Sandwich Assembly
- ¾ cup your favorite mayonnaise
- 1 large or 2 small baguettes, sliced for 2 or 4 sandwiches
- 1 cup microgreens
Instructions
- Preheat Oven and Prepare Rack: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil and place a wire rack on top. Spray the rack with olive oil spray or nonstick spray to prevent the cauliflower from sticking.
- Make the Pickled Cabbage: Place the chopped red cabbage in a large jar or bowl. In a smaller bowl, whisk together the warm water, sugar, and coarse salt until dissolved. Add the apple cider vinegar and whisk to combine. Pour this mixture over the cabbage and let it sit at room temperature for 30 minutes to 1 hour to pickle. For advance preparation, refrigerate immediately after adding the liquid.
- Caramelize the Onions: Heat a large skillet over medium-low heat and add the butter. Add the thinly sliced onions and salt, stirring often. Cook for about 30 minutes until the onions turn golden brown and release a sweet aroma, caramelizing slowly.
- Slice the Cauliflower: Cut the cauliflower from top to bottom into 1-inch thick slabs. Some pieces may break apart; these will be breaded as well.
- Prepare for Breading: On one plate, lightly beat the egg. On another plate, combine the seasoned bread crumbs, panko bread crumbs, and a generous pinch of salt and pepper. Using plates helps to bread the large cauliflower pieces more easily.
- Bread and Pan-Fry the Cauliflower: Heat a large skillet over medium-high heat and add olive oil. Dip each cauliflower piece first into the beaten egg, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere. Place the breaded cauliflower in the hot skillet and cook for about 3 minutes per side, until golden and crunchy. Remove with tongs and place on the prepared wire rack. Add more oil as needed for subsequent batches.
- Bake the Breaded Cauliflower: Once all pieces are breaded and arranged on the wire rack, transfer the baking sheet to the preheated oven. Bake for 15 to 20 minutes, until the cauliflower is tender inside and extra crispy on the outside.
- Mix Caramelized Onions into Mayonnaise: Stir the cooled caramelized onions into the mayonnaise to create a flavorful spread.
- Assemble the Sandwiches: Spread the caramelized onion mayo on the bottom half of each baguette slice. Add a generous layer of microgreens, then top with the baked cauliflower schnitzel pieces. Spoon some pickled cabbage on top. Optionally, spread more onion mayo on the top half of the bread before closing the sandwich.
- Serve: Serve the sandwiches immediately while the cauliflower is warm and crispy. They are delicious paired with chips or a fresh salad.
Notes
- Pickled cabbage can be made ahead and refrigerated up to 3 days.
- Use a wire rack for baking to keep the cauliflower crispy and prevent sogginess.
- If you prefer a spicier sandwich, add some hot sauce or sliced jalapeños to the pickled cabbage.
- For vegan version, substitute egg with a flax egg and use vegan mayonnaise and butter.
- Leftover sandwiches can be stored in the refrigerator and reheated, though best eaten fresh.
