Description

These Cauliflower Schnitzel Sandwiches are a delicious vegetarian twist on the classic schnitzel sandwich. Crispy breaded cauliflower slices are pan-fried until golden, then baked to tender perfection. They are served on crusty baguettes layered with tangy pickled red cabbage, sweet caramelized onion mayo, and fresh microgreens, creating a flavorful and satisfying meal that’s perfect for lunch or dinner.

Ingredients

Scale

Pickled Cabbage

1 small head red cabbage, chopped or shredded into thin pieces (about 1 1/2 cups)
1/2 cup warm water
1 1/2 tablespoons sugar
1 teaspoon coarse salt
3/4 cup apple cider vinegar

Caramelized Onion Mayo

2 tablespoons unsalted butter
1 sweet onion, thinly sliced
1/4 teaspoon salt
3/4 cup mayonnaise

Cauliflower Schnitzel

1 head of cauliflower
1 egg, lightly beaten
1 cup seasoned bread crumbs
1/2 cup panko bread crumbs
Pinch of salt and pepper
2 to 3 tablespoons olive oil

Sandwich Assembly

1 large or 2 small baguettes, sliced for 2 or 4 sandwiches
1 cup microgreens

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Instructions

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or foil and top with a wire rack. Lightly spray the wire rack with olive oil or a nonstick spray to prevent sticking.
Prepare Pickled Cabbage: Place the chopped red cabbage in a large jar or bowl. In a smaller bowl, whisk warm water with sugar and salt until dissolved. Add apple cider vinegar and whisk again. Pour this mixture over the cabbage and let it sit at room temperature for 30 minutes to 1 hour. For advanced prep, refrigerate it.
Caramelize Onions: Heat a large skillet over medium-low heat. Add butter, sliced onions, and salt. Stir frequently and cook slowly until onions are deep golden and caramelized, about 30 minutes. Remove from heat.
Slice Cauliflower: Slice the cauliflower lengthwise from top down into approximately 1-inch thick slabs. Don’t worry if some pieces break apart; these can be breaded as well.
Prepare Coatings: Lightly beat the egg on one plate. On another plate, combine the seasoned bread crumbs, panko bread crumbs, salt, and pepper. It’s easier to use flat plates for breading the cauliflower.
Bread Cauliflower: Heat a large skillet over medium-high heat with 2 to 3 tablespoons olive oil. Dip each cauliflower piece first into the egg, then coat thoroughly with the bread crumb mixture, pressing gently to adhere.
Pan Fry Cauliflower: Place the breaded cauliflower pieces in the hot skillet. Cook until golden and crunchy on one side, about 3 minutes. Flip and cook the other side for another 3 minutes. Remove the cooked cauliflower and place them on the prepared wire rack on the baking sheet. Repeat with remaining pieces, adding more oil if necessary.
Bake Cauliflower: Once all pieces are breaded and pan-fried, place the baking sheet with the cauliflower in the preheated oven. Bake for 15 to 20 minutes until the cauliflower is tender on the inside.
Make Caramelized Onion Mayo: Stir the caramelized onions into the mayonnaise until well combined.
Assemble Sandwiches: Spread a generous amount of the caramelized onion mayo on the bottom half of each baguette slice. Top with a layer of microgreens, then add the cauliflower schnitzel pieces. Top with pickled cabbage and, if desired, spread more caramelized onion mayo on the top bun. Close the sandwich.
Serve: Serve the sandwiches immediately. They pair wonderfully with chips or fries.

Notes

For extra crispiness, ensure the cauliflower pieces are well-coated and cook in hot oil.
Pickled cabbage can be made a day ahead to deepen flavor.
Use a wire rack over the baking sheet for even cooking and to keep the cauliflower crispy during baking.
Substitute mayonnaise with a vegan mayo to make this recipe vegan-friendly.
Feel free to add sliced pickles or mustard for additional tang.

Nutrition

Serving Size: 1 sandwich
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 12g
Cholesterol: 55mg