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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Mix Caramelized Onions into Mayo: Stir the caramelized onions into the mayonnaise to create a flavorful spread.
- 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.
- 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
