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Cauliflower Schnitzel Sandwiches

Crispy Cauliflower Schnitzel Sandwiches for Wholesome Joy

Delight in these Cauliflower Schnitzel Sandwiches with crispy cauliflower, pickled cabbage, and caramelized onion mayo.
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Prep Time 1 hour
Cook Time 30 minutes
Pickling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 4 sandwiches
Course: dinner
Cuisine: vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Select a firm head for optimal texture
  • 1 large Egg Feel free to swap with a flax egg for a vegan option
  • 1 cup Bread Crumbs & Panko Panko gives extra crunch
For the Pickled Cabbage
  • 2 cups Red Cabbage Green cabbage works as a perfect substitute
  • ½ cup Apple Cider Vinegar White vinegar can replace if necessary
  • 1 tablespoon Sugar Opt for honey or agave syrup if you like
  • 1 teaspoon Salt Sea salt is your best bet here
For the Onion Mayo
  • 1 large Onion Yellow or sweet onions are recommended
  • ½ cup Mayonnaise Use vegan mayo for a delightful plant-based version
For Assembly
  • ¼ cup Olive Oil Vegetable oil can be a suitable alternative
  • 1 cup Microgreens Spinach or arugula are great substitutes
  • 4 pieces Baguette Try ciabatta or whole grain for variety

Equipment

  • skillet
  • mixing bowl
  • wire rack

Method
 

Pickle Cabbage
  1. In a mixing bowl, toss shredded red cabbage with warm water, sugar, salt, and apple cider vinegar. Stir well to combine and let sit at room temperature for 30 minutes to 1 hour.
Caramelize Onions
  1. Heat a skillet over medium heat, add butter, then sliced onions and a pinch of salt. Cook slowly for about 30 minutes until caramelized.
Prep Cauliflower
  1. Cut cauliflower into thick slabs. Dip each piece in beaten egg, then coat with the breadcrumb mixture.
Fry Cauliflower
  1. Heat olive oil in the skillet and fry breaded cauliflower slabs for about 3 minutes per side until golden brown. Transfer to a wire rack and bake in the oven at 400°F for 15 to 20 minutes.
Assemble Sandwiches
  1. Spread caramelized onion mayo on the baguette, layer with microgreens, crispy cauliflower schnitzel, and pickled cabbage, then close the sandwich.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Keep sandwich components separate until serving to preserve crunch. Use robust bread to hold fillings without mess.

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