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French Bread-Style Pizzas Fill 1 Created with Sketch.

with Hot Honey Roasted Cauliflower

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 710 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

These crowd-pleasing French bread-style pizzas are layered with aromatic tomato sauce, creamy mozzarella, briny olives, and sweet pickled peppers. On the side, a drizzle of red pepper-spiked honey adds sweet and spicy flavor to roasted cauliflower.

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut the head into small pieces. Peel and roughly chop the garlic. Halve the rolls. Roughly chop the peppers. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Roast the cauliflower:
2 Roast the cauliflower:

Place the cauliflower pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

Make the sauce:
3 Make the sauce:

While the cauliflower roasts, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the tomato sauce (carefully, as the liquid may splatter) and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

Assemble the pizzas:
4 Assemble the pizzas:

While the cauliflower continues to roast, place the halved rolls on a separate sheet pan, cut side up. Evenly top with the sauce, mozzarella cheese (tearing into small pieces before adding), chopped peppers and olives, and parmesan cheese. Drizzle with olive oil and season with salt and pepper.

Bake the pizzas:
5 Bake the pizzas:

While the cauliflower continues to roast, bake the pizzas 14 to 16 minutes, or until the rolls are lightly browned and the cheese is melted. Remove from the oven and let stand for at least 2 minutes before serving.

Finish the cauliflower & serve your dish:
6 Finish the cauliflower & serve your dish:

While the pizzas bake, in a bowl, combine the honey (kneading the packet before opening) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Evenly drizzle the roasted cauliflower with the hot honey; carefully stir to coat. Season with salt and pepper to taste. Serve the baked pizzas with the finished cauliflower on the side. Enjoy!

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut the head into small pieces. Peel and roughly chop the garlic. Halve the rolls. Roughly chop the peppers. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

2 Roast the cauliflower:

Place the cauliflower pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

Roast the cauliflower:
Make the sauce:
3 Make the sauce:

While the cauliflower roasts, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the tomato sauce (carefully, as the liquid may splatter) and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

4 Assemble the pizzas:

While the cauliflower continues to roast, place the halved rolls on a separate sheet pan, cut side up. Evenly top with the sauce, mozzarella cheese (tearing into small pieces before adding), chopped peppers and olives, and parmesan cheese. Drizzle with olive oil and season with salt and pepper.

Assemble the pizzas:
Bake the pizzas:
5 Bake the pizzas:

While the cauliflower continues to roast, bake the pizzas 14 to 16 minutes, or until the rolls are lightly browned and the cheese is melted. Remove from the oven and let stand for at least 2 minutes before serving.

6 Finish the cauliflower & serve your dish:

While the pizzas bake, in a bowl, combine the honey (kneading the packet before opening) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Evenly drizzle the roasted cauliflower with the hot honey; carefully stir to coat. Season with salt and pepper to taste. Serve the baked pizzas with the finished cauliflower on the side. Enjoy!

Finish the cauliflower & serve your dish: