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with Cajun roasted cauliflower

Active: 40 min Total: 40 min
When we decided to include a Muffaletta sandwich in a meal plan, we knew the perfect time to do it would be Mardi Gras! This sandwich originated in New Orleans, home of many Mardi Gras celebrations. Look for a good quality focaccia or ciabatta because the bread is a key feature of this flavorful deli sandwich.
Smarts: Using a large loaf of bread, you'll assemble one big sandwich and then slice it into individual servings. Slice the pieces into whatever shape works best - if using a round loaf of bread, slice it like a pizza for triangular wedges.


Cajun Roasted Cauliflower:
  • Cauliflower - 1 lb , florets
  • Oil, cooking - 1 Tbsp
  • Cajun seasoning - 2 tsp
Olive and Bell Pepper Tapenade:
  • Olives, mixed and pitted green and kalamata - 3/4 cup (ideally from the olive bar)
  • Roasted red bell peppers - 4 oz , drained and chopped (from a jar)
  • Garlic - 2 cloves
  • Capers - 1 tsp , drained and rinsed
  • Celery seed (opt) - 1/4 tsp
  • Oregano, dried - 1/4 tsp
  • Vinegar, red wine - 1 tsp
  • Focaccia or Ciabatta - 1 loaf
  • Deli-sliced meats, Italian - 1 lb (any combination of ham, Genoa salami, and / or Mortadella)
  • Cheese, deli-sliced provolone - 6 oz


  1. Make tapenade - (Double if making Wednesday’s meal; if prepping right before cooking, get oven heating before continuing with prep.) Combine olives, roasted bell peppers, garlic, capers, celery seed, dried oregano, and vinegar in the bowl of a food processor. Pulse until everything is chopped but some pea-sized pieces still remain. (If you don’t have a food processor, you can chop everything very finely by hand or use an immersion blender or standing blender, which will produce a more smooth tapenade.) Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
  2. Cauliflower - Chop cauliflower into florets. (Can be done up to 5 days ahead)

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  1. Heat oven to 400F / 204C degrees.
  2. Toss cauliflower with oil, Cajun seasoning, and some salt and pepper. Spread out on a sheet pan.
  3. Roast cauliflower, shaking pan halfway through cooking, until tender and golden, 25 to 30 minutes.
  4. When cauliflower is nearly finished roasting, assemble Muffaletta.
  5. Optional step: If your bread is more than a day old or if you’d like it warm, warm it up in the oven for a few minutes.
  6. Drain excess liquid off of tapenade (this is especially important if you made the tapenade ahead).
  7. Slice bread open to separate the top and bottom.
  8. Spread the bottom half of the bread with tapenade (remember to reserve half if doubled). Top with alternating slices of meat and cheese. Place top half of bread on top.
  9. Slice the sandwich into individual portions.
  10. Serve sandwich with cauliflower on the side. Enjoy!



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