Sicilian Cauliflower Stromboli with Hot Honey & Tomato Dipping Sauce

Sicilian Cauliflower Stromboli

with Hot Honey & Tomato Dipping Sauce

45 MIN
3 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

We’re creating a satisfying, vegetarian take on stromboli—an Italian-American baked sandwich similar to a calzone—by creating a filling of tender sautéed cauliflower and creamy ricotta seasoned with traditional Sicilian ingredients like capers and raisins. To add a bit of pleasantly sweet heat that complements the richness of the filling, we’re making a hot honey to drizzle over it just after baking.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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tips & techniques
Prepare & cook the cauliflower:
1 Prepare & cook the cauliflower:

Remove the dough and honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the cauliflower; cut out and discard the core, then finely chop. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped cauliflower; season with salt, pepper, and the oregano. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the cauliflower is softened and the water has cooked off. Transfer to a large bowl and wipe out the pan.

Prepare the remaining ingredients & make the hot honey:
2 Prepare the remaining ingredients & make the hot honey:

Meanwhile, peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Roughly chop the capers. If necessary, grate the fontina on the large side of a box grater. In a bowl, combine the honey (kneading the packet before opening), 1/2 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. 

Make the filling:
3 Make the filling:

To the bowl of cooked cauliflower, add the chopped capers, raisins, ricotta, fontina, garlic paste, and a drizzle of olive oil; season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

Form & bake the stromboli:
4 Form & bake the stromboli:

Lightly oil a sheet pan. Using your hands, gently stretch the dough into a 16-inch by 10-inch rectangle. Transfer to the sheet pan (if the dough is resistant, let rest 5 minutes). Leaving a 3-inch border around the edges, spoon the filling onto the center of the dough. Fold both short sides of the dough over the filling. Fold one of the long sides over the filling; carefully roll over the remaining long side to seal. Arrange the stromboli seam side down in the center of the sheet pan. Cut four evenly spaced slits on an angle across the top. Bake 20 to 22 minutes, or until golden brown. Remove from the oven and let stand at least 2 minutes. 

Make the dipping sauce & serve your dish:
5 Make the dipping sauce & serve your dish:

Once the stromboli has baked about 15 minutes, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the baked stromboli with the dipping sauce on the side. Drizzle the stromboli with the hot honey. Enjoy! 

Tips from Home Chefs

Prepare & cook the cauliflower:
1 Prepare & cook the cauliflower:

Remove the dough and honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the cauliflower; cut out and discard the core, then finely chop. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped cauliflower; season with salt, pepper, and the oregano. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the cauliflower is softened and the water has cooked off. Transfer to a large bowl and wipe out the pan.

2 Prepare the remaining ingredients & make the hot honey:

Meanwhile, peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Roughly chop the capers. If necessary, grate the fontina on the large side of a box grater. In a bowl, combine the honey (kneading the packet before opening), 1/2 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. 

Prepare the remaining ingredients & make the hot honey:
Make the filling:
3 Make the filling:

To the bowl of cooked cauliflower, add the chopped capers, raisins, ricotta, fontina, garlic paste, and a drizzle of olive oil; season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

4 Form & bake the stromboli:

Lightly oil a sheet pan. Using your hands, gently stretch the dough into a 16-inch by 10-inch rectangle. Transfer to the sheet pan (if the dough is resistant, let rest 5 minutes). Leaving a 3-inch border around the edges, spoon the filling onto the center of the dough. Fold both short sides of the dough over the filling. Fold one of the long sides over the filling; carefully roll over the remaining long side to seal. Arrange the stromboli seam side down in the center of the sheet pan. Cut four evenly spaced slits on an angle across the top. Bake 20 to 22 minutes, or until golden brown. Remove from the oven and let stand at least 2 minutes. 

Form & bake the stromboli:
Make the dipping sauce & serve your dish:
5 Make the dipping sauce & serve your dish:

Once the stromboli has baked about 15 minutes, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the baked stromboli with the dipping sauce on the side. Drizzle the stromboli with the hot honey. Enjoy! 

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