Roasted Cauliflower Panzanella with Fennel, Piave Cheese & Sliced Almonds

Roasted Cauliflower Panzanella

with Fennel, Piave Cheese & Sliced Almonds

Group Created with Sketch. 25 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Panzanella is a traditional Tuscan salad popular in the summer. Here, we’re adapting the dish to highlight hearty, seasonal vegetables: crisp fennel and heirloom cauliflower, which we’re roasting to bring out its mellow sweetness. (Though green cauliflower is pictured, depending on what’s fresh near you, yours may be orange or purple.) We’re rounding out the salad with oven-toasted croutons, briny olives and Piave cheese­—all tossed with a creamy lemon dressing.

Get Cooking
fresh
ingredients
Roasted Cauliflower Panzanella with Fennel, Piave Cheese & Sliced Almonds
Title
  • 1 Rye Bread Boule
  • 2 oz Arugula
  • 1 Fennel Bulb
  • 1 Meyer Lemon
  • ¾ lb Heirloom Cauliflower
  • 1 bunch Parsley
  • 2 oz Castelvetrano Olives
  • 2 oz Piave Cheese
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Capers
  • ¼ cup Sliced Almonds
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into bite-sized florets. Medium dice the bread. Roughly chop the capers. Quarter and deseed the lemon. Cut off and discard any fennel stems. Halve the fennel bulb lengthwise; cut out and discard the core, then thinly slice the bulb crosswise. Pick the parsley leaves off the stems; discard the stems. Cut off and discard the rind of the cheese; break the cheese into small pieces. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop the olives.

Roast the cauliflower:
2 Roast the cauliflower:

Place the cauliflower on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a large bowl.

Make the croutons:
3 Make the croutons:

While the cauliflower roasts, place the bread on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 12 to 14 minutes, or until golden brown and crispy on the outside. Remove from the oven.

Toast the almonds:
4 Toast the almonds:

While the bread toasts, heat a small, dry pan on medium until hot. Add the almonds and toast, stirring occasionally, 2 to 4 minutes, or until lightly browned and fragrant. Transfer to a bowl.

Make the dressing:
5 Make the dressing:

While the bread continues to toast, in a bowl, combine the mayonnaise, capers and the juice of all 4 lemon wedges; season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

To the bowl of roasted cauliflower, add the croutons, arugula, fennel, parsley, cheese, olives and toasted almonds; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); gently toss to combine and season with salt and pepper to taste. Divide between 2 plates. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into bite-sized florets. Medium dice the bread. Roughly chop the capers. Quarter and deseed the lemon. Cut off and discard any fennel stems. Halve the fennel bulb lengthwise; cut out and discard the core, then thinly slice the bulb crosswise. Pick the parsley leaves off the stems; discard the stems. Cut off and discard the rind of the cheese; break the cheese into small pieces. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop the olives.

2 Roast the cauliflower:

Place the cauliflower on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a large bowl.

Roast the cauliflower:
Make the croutons:
3 Make the croutons:

While the cauliflower roasts, place the bread on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 12 to 14 minutes, or until golden brown and crispy on the outside. Remove from the oven.

4 Toast the almonds:

While the bread toasts, heat a small, dry pan on medium until hot. Add the almonds and toast, stirring occasionally, 2 to 4 minutes, or until lightly browned and fragrant. Transfer to a bowl.

Toast the almonds:
Make the dressing:
5 Make the dressing:

While the bread continues to toast, in a bowl, combine the mayonnaise, capers and the juice of all 4 lemon wedges; season with salt and pepper to taste.

6 Finish & plate your dish:

To the bowl of roasted cauliflower, add the croutons, arugula, fennel, parsley, cheese, olives and toasted almonds; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); gently toss to combine and season with salt and pepper to taste. Divide between 2 plates. Enjoy!