Buffalo Cauliflower Sandwiches with Butter Lettuce & Pecan Salad

Buffalo Cauliflower Sandwiches

with Butter Lettuce & Pecan Salad

50 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

For dinner tonight, hearty cauliflower stars in a vegetarian spin on the buffalo-style sandwich. After cooking the cauliflower with a bit of butter and hot sauce, we’re topping it off with crunchy carrots and celery dressed in sour cream and blue cheese. On the side, we’re serving a delicate butter lettuce salad wrapped in a tangy, creamy dressing. (Chefs, depending on what’s been harvested at the farms close to you, your cauliflower may be white, purple, orange, green or Romanesco.)

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the rolls. Peel the carrots; thinly slice on an angle. Thinly slice the celery on an angle. Cut out and discard the cauliflower core; cut the head into small florets. Cut off and discard the lettuce root; separate the leaves. Roughly chop the pecans. In a bowl, combine half the vinegar, ¾ of the sour cream and a drizzle of olive oil; stir to combine and season with salt and pepper to taste.

Make the vegetable topping:
2 Make the vegetable topping:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a large bowl. Stir in the cheese, remaining vinegar and remaining sour cream. Season with salt and pepper to taste. Wipe out the pan.

Cook the cauliflower:
3 Cook the cauliflower:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cauliflower and season with salt and pepper. Cook, stirring occasionally and loosely covering the pan with foil, 6 to 8 minutes, or until lightly browned and slightly softened. Add ½ cup of water. Cook, stirring occasionally and loosely covering the pan with foil, 8 to 10 minutes, or until the cauliflower has softened and the water has cooked off. Add the butter and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined.

Toast the rolls:
4 Toast the rolls:

While the cauliflower cooks, place the rolls on a sheet pan, cut sides up. Drizzle with olive oil. Toast in the oven 5 to 7 minutes, or until the edges are golden brown. Remove from the oven and carefully transfer to a clean, dry work surface.

Assemble the sandwiches:
5 Assemble the sandwiches:

Top the bottoms of the toasted rolls with the cooked cauliflower and vegetable topping (you may have extra cauliflower and topping). Complete the sandwiches with the roll tops.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

Just before serving, in a large bowl, combine the lettuce and pecans; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to combine and season with salt and pepper to taste. Divide the sandwiches and salad between 2 dishes. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the dressing:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the rolls. Peel the carrots; thinly slice on an angle. Thinly slice the celery on an angle. Cut out and discard the cauliflower core; cut the head into small florets. Cut off and discard the lettuce root; separate the leaves. Roughly chop the pecans. In a bowl, combine half the vinegar, ¾ of the sour cream and a drizzle of olive oil; stir to combine and season with salt and pepper to taste.

2 Make the vegetable topping:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a large bowl. Stir in the cheese, remaining vinegar and remaining sour cream. Season with salt and pepper to taste. Wipe out the pan.

Make the vegetable topping:
Cook the cauliflower:
3 Cook the cauliflower:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cauliflower and season with salt and pepper. Cook, stirring occasionally and loosely covering the pan with foil, 6 to 8 minutes, or until lightly browned and slightly softened. Add ½ cup of water. Cook, stirring occasionally and loosely covering the pan with foil, 8 to 10 minutes, or until the cauliflower has softened and the water has cooked off. Add the butter and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined.

4 Toast the rolls:

While the cauliflower cooks, place the rolls on a sheet pan, cut sides up. Drizzle with olive oil. Toast in the oven 5 to 7 minutes, or until the edges are golden brown. Remove from the oven and carefully transfer to a clean, dry work surface.

Toast the rolls:
Assemble the sandwiches:
5 Assemble the sandwiches:

Top the bottoms of the toasted rolls with the cooked cauliflower and vegetable topping (you may have extra cauliflower and topping). Complete the sandwiches with the roll tops.

6 Make the salad & plate your dish:

Just before serving, in a large bowl, combine the lettuce and pecans; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to combine and season with salt and pepper to taste. Divide the sandwiches and salad between 2 dishes. Enjoy!

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