If you love sandwiches that pack a punch of flavor while staying fresh and satisfying, you’re going to adore this Cauliflower Schnitzel Sandwiches Recipe. I absolutely love how the crispy, golden cauliflower schnitzel contrasts with the tangy pickled cabbage and the rich, caramelized onion mayo—it’s a combination that feels indulgent but still wholesome. Whether you’re cooking for a weeknight dinner or impressing friends at a casual weekend get-together, this recipe really shines.

What makes this Cauliflower Schnitzel Sandwiches Recipe truly worth trying is the way it transforms humble cauliflower into a crunchy, flavorful centerpiece. When I first tried making it, I was amazed at how well the breading sticks and how satisfying it is to bite into. Plus, you’ll find that the pickled cabbage adds the perfect zing to balance the creamy mayo and crispy veggies, making every bite something special.

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Why You’ll Love This Recipe

  • Crispy and Tender: The cauliflower gets perfectly crunchy outside and tender inside, just like a classic schnitzel.
  • Flavor Layers: Tangy pickled cabbage and sweet caramelized onion mayo bring exciting contrasts to every bite.
  • Vegetarian Friendly: It’s a hearty, satisfying sandwich that even meat-eaters rave about.
  • Make-Ahead Friendly: You can prep components like the pickled cabbage and mayo in advance to save time.
The sandwich sits on a white marbled surface, with three main layers starting from the bottom: a soft, light brown bun base, a spread of creamy beige sauce, and a fresh layer of mixed green leafy sprouts. On top of the greens, there are two thick, golden brown breaded patties with a crunchy texture. The final layer is a generous heap of bright purple shredded cabbage, giving a fresh and colorful finish. In the background, there is a clear glass jar filled with more of the purple cabbage, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Cauliflower Schnitzel Sandwiches Recipe brings together simple, fresh ingredients that complement each other perfectly. When shopping, look for a firm cauliflower head and fresh microgreens to add that crisp bite in the sandwich.

  • Red cabbage: Fresh and firm; it’s the base for the tangy pickled cabbage that lifts the sandwich.
  • Apple cider vinegar: Adds brightness and acidity for pickling the cabbage.
  • Sweet onion: Essential for making the rich caramelized onion mayo; choose a sweet variety for natural sweetness.
  • Mayonnaise: Provides creaminess and richness to balance the crunch.
  • Cauliflower: Pick a fresh head with tight florets for easy slicing and great texture.
  • Egg: Helps the breading stick to the cauliflower for a perfect crust.
  • Seasoned bread crumbs: Adds intense flavor to the exterior of the schnitzel.
  • Panko bread crumbs: For light, crisp texture on the outside.
  • Olive oil: For pan-frying the cauliflower to a golden brown.
  • Baguette: A crusty baguette holds all the fillings together beautifully.
  • Microgreens: Adds a fresh, peppery crunch to every bite.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Cauliflower Schnitzel Sandwiches Recipe is how easy it is to tweak based on what you have or your taste preferences. Feel free to get creative and make it your own!

  • Vegetarian Cheese Option: I’ve added sliced provolone or mozzarella to the sandwich before assembling for a melty, cheesy twist that my family goes crazy for.
  • Spicy Kick: If you like a little heat, sprinkle some smoked paprika into the breading mix or add a chipotle mayo instead of regular mayo.
  • Gluten-Free: Substitute the bread crumbs and baguette with gluten-free versions – works perfectly without losing that crunch.
  • Seasonal Mix-Ins: During colder months, I swap the microgreens for arugula or baby spinach for a peppery, fresh note.

How to Make Cauliflower Schnitzel Sandwiches Recipe

Step 1: Pickle the Cabbage for Tangy Crunch

Start by making the quick pickled cabbage—it’s what takes this sandwich to the next level. Toss the shredded red cabbage with warm water, sugar, salt, and apple cider vinegar and let it sit at room temperature for about 30 minutes to an hour. This step is great to get done first because the cabbage really benefits from time to soak up all the tangy flavor, plus you can refrigerate it if you want to prep ahead.

Step 2: Slowly Caramelize the Onions

While the cabbage is pickling, caramelize your onions low and slow with a little butter and salt. This takes around 30 minutes, but trust me, it’s worth it for that sweet, golden depth they add to the mayonnaise. Stir often so they don’t burn, but don’t rush the process—good caramelization can’t be hurried.

Step 3: Prep and Bread the Cauliflower

Cut your cauliflower into thick 1-inch slices—think of them as hearty slabs that’ll hold up in your sandwich. It’s okay if some pieces fall apart; those bits make delicious little crispy snacks. Dip each piece in beaten egg, then coat with a mix of seasoned bread crumbs and panko for maximum crunch. Using a plate for coating helps the breading stick better and makes the process less messy.

Step 4: Pan-Fry and Finish in the Oven

Heat olive oil in a skillet over medium-high heat and fry the coated cauliflower pieces until they’re golden brown on each side—about 3 minutes per side. Then transfer them to a wire rack set on a baking sheet and pop them in a 400°F oven for 15 to 20 minutes to ensure the cauliflower is tender inside. This two-step cooking gives you that perfect crunch without undercooking the veggie.

Step 5: Assemble Your Sandwiches

Mix the caramelized onions into the mayo, then spread a healthy layer on the bottom bun. Add a handful of fresh microgreens, then the crispy cauliflower schnitzel. Top with a generous spoonful of the pickled cabbage, and if you love, spread more onion mayo on the top bun for rich flavor. Serve these immediately for the best texture and taste—the sandwiches don’t hold well if left to sit.

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Pro Tips for Making Cauliflower Schnitzel Sandwiches Recipe

  • Cabbage Pickling Time: Don’t skip letting the cabbage sit for at least 30 minutes—this softens it and mellows the vinegar.
  • Pan-Fry Carefully: Use moderate heat so the breading browns without burning; add more oil as needed to keep the coating crisp.
  • Wire Rack Baking: Placing the cauliflower on a wire rack in the oven prevents sogginess by letting the heat circulate evenly.
  • Freshness Matters: Assemble and serve immediately to keep all the textures crisp and flavors vibrant.

How to Serve Cauliflower Schnitzel Sandwiches Recipe

The image shows a sandwich sitting on a white marbled surface, cut in half with one half in clear view. The sandwich has four layers within a thick piece of bread with a lightly textured tan crust. The bottom layer contains fresh green sprouts with small purple leaves. Above that, there is a thick piece of crispy fried cauliflower with a golden brown and seasoned coating. On top of the cauliflower is a layer of creamy sauce with bits of purple cabbage mixed in. The top layer includes shredded purple cabbage adding a splash of bright color. To the right of the sandwich, there are a few scattered potato chips and some green sprouts. In the blurred background, there is a clear glass filled with a purple and pink pickled cabbage drink. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually stick with fresh microgreens because they add a lovely peppery crunch that contrasts so well with the crispy cauliflower and creamy mayo. Sometimes I add thin slices of pickled jalapeño or a sprinkle of fresh parsley for an extra pop of color and flavor.

Side Dishes

My go-to sides are classic kettle-cooked potato chips or a fresh green salad with lemon vinaigrette to cut through the richness. Roasted sweet potato fries or a tangy coleslaw also pair beautifully and round out the meal.

Creative Ways to Present

For a special occasion, I like to slice the sandwiches into smaller sliders and serve them on a wooden board with little ramekins of extra pickled cabbage and onion mayo for dipping. It turns a simple sandwich into a fun sharing platter that everyone loves.

Make Ahead and Storage

Storing Leftovers

Leftover breaded cauliflower pieces store well in an airtight container in the refrigerator for up to two days. I usually keep the pickled cabbage and caramelized onion mayo separate to preserve freshness. When you’re ready, reassemble the sandwich to keep it from getting soggy.

Freezing

I’ve frozen the breaded cauliflower before cooking, but it’s best to freeze after pan-frying and cooling the pieces to preserve texture. Just freeze them in a single layer on parchment paper, then transfer to a freezer bag and bake straight from frozen, adding a bit of extra time.

Reheating

To keep that crunch when reheating, I warm the cauliflower in a hot oven on a wire rack rather than the microwave. This keeps the breading crisp and the inside tender, almost like freshly cooked.

FAQs

  1. Can I make the pickled cabbage ahead of time for Cauliflower Schnitzel Sandwiches Recipe?

    Absolutely! The pickled cabbage actually tastes better when it has more time to soak in the vinegar and seasonings. You can prepare it up to 3 days in advance and keep it refrigerated. Just drain any excess liquid before assembling your sandwiches.

  2. What’s the best way to get the cauliflower slices to stay together during cooking?

    Slicing the cauliflower into thick, uniform pieces helps keep them intact. If any smaller bits fall off, no worries—you can bread and cook them separately as tasty nuggets. Handling them gently when flipping during frying and using a wire rack for baking helps maintain their shape and crispness.

  3. Can I make this recipe vegan?

    Yes! Swap the egg wash for a flax egg or plant-based milk mixed with a bit of flour to help the breading stick. Also, use a vegan mayo and vegan butter or oil when caramelizing the onions. The sandwich will still taste delicious with those tweaks.

  4. How do I keep the sandwich from getting soggy?

    The key is to assemble the sandwich right before eating. Keep the pickled cabbage and caramelized onion mayo separate until serving, and use a sturdy bread like baguette that holds up well. Also, letting the cauliflower cool briefly after baking prevents moisture buildup inside the breading.

Final Thoughts

This Cauliflower Schnitzel Sandwiches Recipe has quickly become one of my favorite ways to enjoy cauliflower in a way that’s both satisfying and fun. I love sharing it with friends and family because it’s a crowd-pleaser that feels a little bit fancy but is actually quite simple to make. If you’re craving something with crunch, creaminess, and bright, tangy flavors all in one bite, give this recipe a go—I have a feeling you’ll be making it again and again.

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Cauliflower Schnitzel Sandwiches Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 513 reviews
  • Author: Stacy
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 2 to 4 sandwiches 1x
  • Category: Sandwich
  • Method: Frying
  • Cuisine: Vegetarian
  • Diet: Vegetarian
Print Recipe

Description

These Cauliflower Schnitzel Sandwiches are a delicious vegetarian alternative packed with crispy breaded cauliflower, tangy pickled red cabbage, sweet caramelized onion mayo, and fresh microgreens all nestled in a crusty baguette. The crispy cauliflower is pan-fried and finished off in the oven for a perfect crunch and tender inside. The pickled cabbage adds a vibrant zing, while the caramelized onion mayo brings a creamy sweetness, making this sandwich a flavorful and satisfying meal.

Ingredients

Units 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 your favorite 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

Instructions

  1. Preheat Oven and Prepare Rack: Preheat the oven to 400 degrees F. Line a baking sheet with parchment or foil and top it with a wire rack. Spray the rack with olive oil spray or nonstick spray to prevent sticking.
  2. 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. Whisk in the apple cider vinegar. Pour this mixture over the cabbage and let it sit at room temperature for 30 minutes to 1 hour. For advance prep, refrigerate immediately after pouring.
  3. Caramelize the Onions: Heat a large skillet over medium-low heat and add the butter. Add the thinly sliced onions along with the salt. Cook, stirring often, for about 30 minutes until the onions become golden and caramelized, releasing a sweet aroma.
  4. Slice the Cauliflower: Slice the cauliflower from top to bottom into 1-inch thick slabs. It is okay if some pieces break apart; you can bread those as well.
  5. Prepare for Breading: On one plate, lightly beat the egg. On another plate, mix the seasoned bread crumbs, panko bread crumbs, and a generous pinch of salt and pepper. The large pieces of cauliflower are easier to bread on plates rather than bowls.
  6. Bread and Pan-fry the Cauliflower: Heat a large skillet over medium-high heat and add the 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 on each side until golden and crunchy. Remove carefully with tongs and place on the prepared wire rack. Add more oil as necessary for subsequent batches.
  7. Bake the Breaded Cauliflower: Once all cauliflower pieces are breaded and arranged on the wire rack over the baking sheet, transfer to the preheated oven. Bake for 15 to 20 minutes, or until the cauliflower is tender inside and extra crispy on the outside.
  8. Mix Caramelized Onions into Mayo: Stir the caramelized onions into the mayonnaise to create a flavorful spread.
  9. Assemble the Sandwiches: Spread the caramelized onion mayo on the bottom half of the baguette slices. Top with a generous layer of microgreens, then layer the baked cauliflower schnitzel pieces on top. Add a spoonful of the pickled cabbage to finish. Optionally, spread more onion mayo on the top half of the bread before closing the sandwich.
  10. Serve: Serve the sandwiches immediately while the cauliflower is still warm and crispy. They pair well with a side of chips or a fresh salad.

Notes

  • You can prepare the pickled cabbage a day ahead to save time.
  • For a vegan option, substitute the egg with a flax egg and use vegan mayonnaise.
  • Ensure cauliflower pieces are dry before breading for better adhesion.
  • Using a wire rack during baking helps keep the schnitzel crispy on all sides.
  • Adjust seasoning in the breadcrumb mix according to your taste preference.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 450
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 45mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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