Cauliflower Cheesesteaks with Roasted Sweet Potato Wedges

Cauliflower Cheesesteaks

with Roasted Sweet Potato Wedges

55 MIN
4 Servings
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From the Test Kitchen

In this loaded vegetarian take on a Philly favorite, roasted cauliflower and onion are piled into soft hoagie rolls, then smothered in a rich cheddar cheese sauce. Garnishes of tangy pickled peppers and crispy fried onions finish the sandwiches off with more exciting flavor and texture.

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  • Nutrition
    PER SERVING
  • Calories
    930 Cals (est.)
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fresh
ingredients
Cauliflower Cheesesteaks with Roasted Sweet Potato Wedges
Title
  • 4 Hoagie Rolls
  • 1 head Cauliflower
  • 1 Red Onion
  • ½ cup Heavy Cream
  • 3 Sweet Potatoes
  • 1 bunch Parsley
  • 1 Tbsp Dijon Mustard
  • ⅓ cup Crispy Onions
  • 2 oz Sweet Piquante Peppers
  • ¼ cup Mayonnaise
  • 4 oz Orange Or White Cheddar Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Garlic Powder, Onion Powder, Smoked Paprika, & Whole Dried Parsley)
Prepare the ingredients:
1 Prepare the ingredients:

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.

Roast the sweet potatoes:
2 Roast the sweet potatoes:

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.

Roast the cauliflower & onion:
3 Roast the cauliflower & onion:

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.

Make the dipping sauce:
4 Make the dipping sauce:

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.

Toast the rolls:
5 Toast the rolls:

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.

Make the cheese sauce & serve your dish:
6 Make the cheese sauce & serve your dish:

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

Prepare the ingredients:
1 Prepare the ingredients:

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.

2 Roast the sweet potatoes:

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.

Roast the sweet potatoes:
Roast the cauliflower & onion:
3 Roast the cauliflower & onion:

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.

4 Make the dipping sauce:

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.

Make the dipping sauce:
Toast the rolls:
5 Toast the rolls:

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.

6 Make the cheese sauce & serve your dish:

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!

Make the cheese sauce & serve your dish:
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