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Week of 2/24/20

Muffaletta Scramble
with Cajun roasted cauliflower

Active: 40 min Total: 40 min
Original GF Paleo Vegetarian
Muffaletta Scramble
When we decided to include a Muffaletta sandwich in a meal plan, we knew the perfect time to do it would be Mardi Gras! The paleo-friendly version of this meal uses deli meat folded into a scramble and is topped with olive and bell pepper tapenade for all the same great flavors.
Smarts: We included a list of the classic deli meats typically found in Muffaletta, but some of these are not paleo-friendly. Feel free to adjust or sub out whichever types of meats work with your dietary needs.
Tags
Low Calorie
Proteins
Eggs, Deli meat
Cuisines
American - Southern
Save recipe
39

Ingredients

Metric
Servings:
4
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
Muffaletta Scramble:
  • Deli-sliced meats, Italian - 8 oz , chopped (any combination of ham, Genoa salami, and / or Mortadella)
  • Eggs - 8
  • Oil, cooking - 1 Tbsp

Prep

  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. Deli meat / Cauliflower - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Eggs - Whisk eggs

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Make

  1. Heat oven to 400F / 204C degrees.
  2. Toss cauliflower with oil (portion for cauliflower), 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, make scramble. Heat a nonstick pan or skillet over medium heat. Add oil (portion for scramble) and then deli meat. Saute deli meat until starting to brown in spots, 5 to 6 minutes.
  5. Pour eggs into the pan and gently stir until scrambled to your liking. Season eggs with some salt and pepper.
  6. Drain excess liquid off of tapenade (this is especially important if you made the tapenade ahead).
  7. Divide scramble between serving plates. Top with tapenade. Enjoy with cauliflower on the side.

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