Muffuletta

By CheeseDiva

Ingredients

• 1 1/4 cups coarsely chopped cauliflower florets
• 1/2 cup extra-virgin olive oil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 2 small carrots, roughly chopped
• 2 small ribs celery, thinly sliced
• 3/4 cup chopped pitted green niçoise olives
• 1/2 cup chopped pitted kalamata olives
• 1/2 cup chopped roasted red peppers
• 1/4 cup jarred, drained, sliced banana peppers
• 2 tbsp. red wine vinegar
• Kosher salt and freshly ground black pepper, to taste
• 1 8″-10″ round loaf Italian bread with sesame seeds
• 6 oz. thinly sliced deli ham
• 6 oz. thinly sliced Genoa salami
• 6 oz. thinly sliced mortadella
• 6 oz. thinly sliced provolone

Preparation

Step 1

1. Bring cauliflower, oil, oregano, thyme, carrots, celery, and 3 tbsp. water to a boil in a 2-qt. saucepan over medium-high heat. Reduce heat to medium-low and simmer, covered, until vegetables are just tender, 10–12 minutes. Transfer to a medium bowl and stir in olives, peppers, vinegar, salt, and pepper; let cool.

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