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Cauliflower Schnitzel Sandwiches

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!
4.72 from 7 votes
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Ingredients

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 onion mayo

  • 2 tablespoons unsalted butter
  • 1 sweet onion, thinly sliced
  • ¼ teaspoon salt
  • ¾ cup your favorite mayonnaise

cauliflower

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

Instructions 

  • 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 make the cabbage, place the cabbage in a large jar or bowl. In a smaller bowl, whisk together the water with sugar and salt until they dissolve. Whisk in the vinegar. Pour it over the cabbage. Let it sit at room temperature for 30 minutes to 1 hour. If making it ahead of time, you can stick it directly in the fridge.
  • Heat a large skillet over medium-low heat and add the butter. Add the sliced onions and salt, then toss to combine. Cook, stirring often, until the onions are caramelized, about 30 minutes.
  • To make the cauliflower, slice the cauliflower from the top down into 1-inch pieces, like big cauliflower slabs. If some pieces fall apart, that’s fine too! You can bread all the pieces.
  • Place the egg on one plate (and lightly beat it) and the breadcrumbs on another with a generous pinch of salt and pepper. Stir the bread crumbs. It’s easier to use a plate than a bowl for both of these since the cauliflower pieces are large.
  • Heat a large skillet over medium-high heat and add the olive oil. Dip each piece of cauliflower in the egg, then coat it in the bread crumbs, pressing gently to adhere. Place the cauliflower in the skillet and cook until it’s golden and crunchy on both sides, about 3 minutes per side. Remove the cauliflower gently with tons and place it on the wire rack. Repeat with the remaining cauliflower. If needed, you may need a little more oil!
  • Once the cauliflower is all breaded and on the baking sheet, place the sheet in the preheated oven. Bake for 15 to 20 minutes, until the cauliflower inside is tender. Once the cauliflower is finished, everything else should be ready too!
  • Stir the caramelized onions into the mayo.
  • To make the sandwich, spread the mayo on the bottom of the bun, then top with the microgreens. Place the cauliflower on top - you might need to bread it into pieces or add a few if the pieces are smaller. Top with the pickled cauliflower. If desired, you can spread the top bun with more of the caramelized onion mayo!
  • Serve immediately with chips!
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