with Cajun roasted cauliflower
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.
- Cauliflower - 1 lb, florets
- Oil, cooking - 1 Tbsp
- Cajun seasoning - 2 tsp
- 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
- Deli-sliced meats, Italian - 8 oz, chopped (any combination of ham, Genoa salami, and / or Mortadella)
- Eggs - 8
- Oil, cooking - 1 Tbsp
- 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)
- Deli meat / Cauliflower - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Eggs - Whisk eggs
- Heat oven to 400F / 204C degrees.
- Toss cauliflower with oil (portion for cauliflower), Cajun seasoning, and some salt and pepper. Spread out on a sheet pan.
- Roast cauliflower, shaking pan halfway through cooking, until tender and golden, 25 to 30 minutes.
- 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.
- Pour eggs into the pan and gently stir until scrambled to your liking. Season eggs with some salt and pepper.
- Drain excess liquid off of tapenade (this is especially important if you made the tapenade ahead).
- Divide scramble between serving plates. Top with tapenade. Enjoy with cauliflower on the side.
The olive tapenade was so delicious!0 Helpful
Loved the tapenade, liked the cauliflower. Sandwich seemed kind of dry, so I'd probably add some other kind of sauce on top of the other ingredients if I made it again.0 Helpful
This was great! Olives aren’t my favorite, but I liked the tapenade mixed in with everything. I also really enjoyed having a super quick sandwich meal for a change!0 Helpful
I didn't make the cauliflower because my husband has had enough of it lately...but this sandwich...incredible. It was totally great. Loved the tapenade and was shocked at how easy it was to make! Love that there's a little left over for my lunch today.0 Helpful
Delicious and easy! The cauliflower was so flavorful.0 Helpful