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
Scale
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.
