Cauliflower schnitzel sandwiches are happening!
Get ready. A super crunchy, crisp, flavorful bite is right here waiting for you!
This is my trashed up attempt at an Octoberfest recipe. Instead of making any kind of meat schnitzel, we’re using a veggie.
I KNOW I KNOW I KNOW.
2009 me is like who are you and how is this happening and how is this your life?
Well it is and it’s good. You’re going to be into it! I promise.
There are a couple steps here and the finished product is a flavorful sandwich stack that you won’t be able to stop thinking about.
First, we have to bread and crisp up our cauliflower. Easy! Slice it into big pieces, like this.
In order to make it delicious (and, well, bite-able) in our sandwich, we have to bake it too. This will help keep the crispy exterior while softening the inside. Sort of like a big crispy, roasted cauliflower slab.
While that’s all going on, we can chop some red cabbage and do a quick pickle on it. You can make this ahead of time or about an hour before you eat. I love the briney flavor and the little crunch that comes along with it too.
OH and of course, the COLOR. Hot neon-y pinkish purple that is… natural? Sold.
Throw a few micro greens on the bottom of the sandwich for health. Or enjoyment. Whatever.
Um, can we talk about this caramelized onion mayo?
It is insane. It is my new favorite thing. I don’t care about mayo that much and this is the best mayo I’ve ever had!
And all you have to do is caramelize some onions and whip them into your favorite mayo.
Okay okay, it does take a bit of time to do that. But the best part is that you can make it ahead of time if you wish. After all, this mayo is a sliiiightly high maintenance because, you know, to caramelize your onions, it takes patience.
But it’s WORTH IT too.
Then you assemble it into this masterpiece! That isn’t really very fancy at all but looks very fancy. Because hello.
Self care in a sandwich! That’s what it is.
Cauliflower Schnitzel Sandwiches
Yield: 2 to 4 people
1 hr 30 mins
These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!
- 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
- 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
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!
Holy flavor punch to the face.