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Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Cut out and discard the core of the cauliflower; cut the head into small pieces. Peel the onion and cut into 1/2-inch-thick wedges. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Roughly chop the parsley leaves and stems.
Place the sweet potato wedges on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Transfer to a serving dish. Wipe off the sheet pan.
While the sweet potatoes roast, place the cauliflower pieces and onion wedges on a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the spice blend. Toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
While the vegetables roast, in a bowl, whisk together the mayonnaise, a drizzle of olive oil, and the remaining spice blend. Season with salt and pepper to taste.
Place the rolls cut side up on the sheet pan used to roast the sweet potatoes. Drizzle the inside of the rolls with olive oil. Toast in the oven 4 to 5 minutes, or until lightly browned. Transfer to a work surface.
While the rolls toast, place the heavy cream (shaking the bottle just before opening) in a small saucepan. Heat to boiling on high. Once boiling, reduce the heat to medium. Slowly whisk in the grated cheese. Cook, whisking constantly, 1 to 2 minutes, or until thoroughly combined and the cheese is melted. Stir in 2 tablespoons of water. Turn off the heat. Season with salt and pepper to taste. Divide the mustard, roasted cauliflower and onion, and cheese sauce among the toasted rolls. (If the sauce seems too thick, reheat on low before adding.) Garnish with the chopped peppers and parsley and crispy onions. Serve the sandwiches with the roasted sweet potato wedges and dipping sauce on the side. Enjoy!
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Cut out and discard the core of the cauliflower; cut the head into small pieces. Peel the onion and cut into 1/2-inch-thick wedges. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Roughly chop the parsley leaves and stems.
Place the sweet potato wedges on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Transfer to a serving dish. Wipe off the sheet pan.
While the sweet potatoes roast, place the cauliflower pieces and onion wedges on a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the spice blend. Toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
While the vegetables roast, in a bowl, whisk together the mayonnaise, a drizzle of olive oil, and the remaining spice blend. Season with salt and pepper to taste.
Place the rolls cut side up on the sheet pan used to roast the sweet potatoes. Drizzle the inside of the rolls with olive oil. Toast in the oven 4 to 5 minutes, or until lightly browned. Transfer to a work surface.
While the rolls toast, place the heavy cream (shaking the bottle just before opening) in a small saucepan. Heat to boiling on high. Once boiling, reduce the heat to medium. Slowly whisk in the grated cheese. Cook, whisking constantly, 1 to 2 minutes, or until thoroughly combined and the cheese is melted. Stir in 2 tablespoons of water. Turn off the heat. Season with salt and pepper to taste. Divide the mustard, roasted cauliflower and onion, and cheese sauce among the toasted rolls. (If the sauce seems too thick, reheat on low before adding.) Garnish with the chopped peppers and parsley and crispy onions. Serve the sandwiches with the roasted sweet potato wedges and dipping sauce on the side. Enjoy!
Tips from Home Chefs