Cauliflower Schnitzel Sandwiches with Pickled Cabbage and Caramelized Onion Mayo Recipe

I absolutely love how the Cauliflower Schnitzel Sandwiches with Pickled Cabbage and Caramelized Onion Mayo Recipe comes together — crispy, tender cauliflower slices sandwiched with tangy, slightly sweet pickled cabbage and that irresistibly rich caramelized onion mayo. This combo is such a fun way to enjoy veggies with all the punch of a classic schnitzel sandwich, but totally plant-forward and remarkable in flavor.

When I first tried making this recipe, I was blown away by how the textures and tastes balanced perfectly. You’ll find that it works beautifully as a satisfying weekday dinner or an impressive dish to serve friends who think sandwiches can’t be gourmet. Trust me, this Cauliflower Schnitzel Sandwiches with Pickled Cabbage and Caramelized Onion Mayo Recipe is totally worth trying, especially if you love a good crunch and complex flavors.

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Ingredients You’ll Need

Each ingredient here plays a key role—from creating a crunchy, golden crust on the cauliflower to brightening the sandwich with pickled cabbage. Let’s chat through some tips for picking these out and using them well.

• Red Cabbage: Choose a fresh, vibrant cabbage for the best tang and crunch in the pickled cabbage; shredding it thin helps it pickle quickly.
• Apple Cider Vinegar: Adds a mild sweetness and acidity, perfect for pickling without overpowering flavors.
• Sweet Onion: Yellow or Vidalia onions work great to caramelize slowly into a rich, deep-flavored mayo mix.
• Mayonnaise: Use your favorite style (classic or vegan) as the creamy base for the onion mayo—this keeps the sandwich luscious.
• Cauliflower: Fresh heads with tight florets break nicely into “schnitzel” slices; avoid any with dark spots or wilting.
• Egg: Helps the bread crumbs stick firmly to the cauliflower for that perfect crust.
• Seasoned & Panko Bread Crumbs: The combo delivers both flavor and that satisfying crunchy texture.
• Olive Oil: Use a good-quality extra virgin for frying; it adds flavor without heaviness.
• Baguettes: Look for crusty baguettes—these hold up nicely and add just the right chewiness.
• Microgreens: Adds freshness, a bit of peppery bite, and a lovely little crunch inside the sandwich.

Variations

I love how this recipe welcomes tweaks—from swapping the breading to exploring different pickled veggies. It’s definitely one I’ve played around with in my kitchen to suit different moods and diets, so personalization is encouraged!

• Gluten-Free Option: Using gluten-free bread crumbs and a gluten-free baguette worked wonderfully for me without losing crunch.
• Vegan Adaptation: Swap the egg for a flax egg and choose vegan mayo—I’ve done this and the texture stayed delightfully crispy.
• Spice it Up: Adding smoked paprika or a pinch of cayenne to the breading mix gives a nice kick; my family loved this twist on game day.
• Seasonal Pickles: I sometimes swap the cabbage for quick pickled carrots or radishes to keep it fresh and fun in different seasons.

How to Make Cauliflower Schnitzel Sandwiches with Pickled Cabbage and Caramelized Onion Mayo Recipe

Step 1: Quick Pickling the Cabbage

Start by shredding your red cabbage thinly so the pickling liquid can really soak in. I whisk warm water, sugar, salt, and apple cider vinegar until everything dissolves nicely, then pour it over the cabbage. Let it rest at room temperature for at least 30 minutes. If you prep this ahead, pop it in the fridge to develop even more flavor—it’s a game changer for that zesty crunch.

Step 2: Slowly Caramelizing the Onions

This part takes patience but is so worth it. Cook your thinly sliced onions in butter over medium-low heat with a pinch of salt, stirring often. It usually takes about 30 minutes for them to turn deep golden and sweetly fragrant. Cooking them slowly like this extracts that gorgeous caramel sweetness without burning, which is exactly what you want in your mayo.

Step 3: Preparing the Cauliflower “Schnitzel”

Slice your cauliflower into about 1-inch “slabs”—don’t worry if some pieces fall apart, they make perfect little patties too. Beat an egg on a plate, and on another plate, mix your seasoned and panko bread crumbs with salt and pepper. Dip each piece into the egg, then coat evenly with the crumbs, pressing them on gently so they stick well.

Heat olive oil in a skillet over medium-high heat, then fry each piece until golden and crispy on both sides (about 3 minutes per side). Transfer the fried cauliflower to a wire rack set on a baking sheet—this keeps them crispy.

Step 4: Baking for Tenderness

Once all your cauliflower is nicely fried and on the wire rack, pop it into the oven at 400°F for 15-20 minutes. This finishing step ensures the cauliflower inside becomes tender without sogginess, giving you that perfect balance of crunch and softness every bite needs.

Step 5: Mixing the Caramelized Onion Mayo and Assembly

Stir those deeply flavorful caramelized onions right into the mayo. Trust me, this mayo alone is worth making the sandwich for! To build your sandwich, spread the onion mayo on the bottom bun, layer on fresh microgreens, then your schnitzel-style cauliflower. Add a generous helping of the tangy pickled cabbage on top and finish with the top bun—more mayo there is totally optional but highly recommended.

I love serving these immediately so the bread stays crisp and the textures stay distinct.

How to Serve Cauliflower Schnitzel Sandwiches with Pickled Cabbage and Caramelized Onion Mayo Recipe

Garnishes

I like topping these sandwiches with a handful of peppery microgreens—adds freshness and a bit of bite against the richness. Sometimes, a few thin slices of fresh cucumber or radish make great extra crunch and a refreshing contrast too.

Side Dishes

We often serve these with crunchy kettle-cooked chips or a simple green salad dressed in lemon vinaigrette. Occasionally, sweet potato fries pair beautifully for a bit of cozy sweetness on the side.

Creative Ways to Present

For a casual gathering, I’ve made mini slider versions on soft buns—guests love assembling their own. On special occasions, serving these open-faced on a wooden board with colorful pickled veggies all around creates a vibrant centerpiece that always sparks conversation.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover schnitzel pieces and pickled cabbage separately in airtight containers in the fridge for up to 3 days. This keeps the cauliflower crust from softening too much and maintains the cabbage’s crunch and freshness.

Freezing

Freezing works if you’re in a pinch—I flash freeze the breaded cauliflower pieces on a tray before transferring them to a freezer bag. When ready, reheat in the oven to revive that crisp exterior. The pickled cabbage and onion mayo don’t freeze well, so make those fresh.

Reheating

Reheat schnitzel cauliflower in a preheated oven at 375°F for about 10 minutes, turning halfway through, to keep it crunchy. Avoid the microwave unless you plan to eat it immediately, as it tends to make the crust soggy quickly.

FAQs

Final Thoughts

This Cauliflower Schnitzel Sandwiches with Pickled Cabbage and Caramelized Onion Mayo Recipe has become one of my absolute favorites to make and share. It feels special enough for guests but straightforward enough for a weeknight dinner, and every time I make it, I’m reminded why I love cooking and experimenting with vegetables. I hope you’ll give it a try—you might just find this becoming a new classic in your kitchen like it did in mine!

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