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< 20 Minute Meals
Buffalo-Style Cauliflower
with creamy mac and cheese
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat, Soy
- Fiber-Rich
- Vegetarian
Chef
Jimmy Shay
In Your Box (serves 2)
- 2 Tbsp. Cornstarch
- 4 fl. oz. Cream Sauce Base
- 8 oz. Cauliflower Florets
- 6 oz. Gemelli Pasta
- 2 oz. Shredded Cheddar Cheese
- 1½ oz. Buffalo Wing Sauce
- 2 Green Onions
- ½ oz. Shredded Parmesan Cheese
- ½ tsp. Smoked Paprika
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories750
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Carbohydrates81g
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Net Carbs75g
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Fat39g
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Protein24g
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Sodium1500mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- Butter
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Pot
- 1 Large Non-Stick Pan
- 1 Plate
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Once water is boiling, add pasta to hot pot. Cook until al dente, 12-14 minutes.
Remove from burner. Drain pasta in a colander/strainer and set aside.While pasta cooks, cut cauliflower into bite-sized pieces.Trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine cauliflower, cornstarch, and a pinch of salt and pepper until coated. Set aside. -
2 Start the Cauliflower
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil. Let heat, 3 minutes.Test oil temperature by adding a pinch of cornstarch to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.After 3 minutes, add cauliflower to hot pan, shaking off excess cornstarch. Stir occasionally until golden-brown, 7-9 minutes.Replenish oil, if needed. Remove from burner. Transfer cauliflower to towel-lined plate. Reserve pan; no need to wipe clean.While cauliflower cooks, continue recipe. -
3 Make the Mac and Cheese
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add white portions of green onions, half the green portions of green onions (reserve remaining for garnish), and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 1-2 minutes.Add cream base, Parmesan, cheddar, and pasta. Stir until melted, combined, and heated through, 2-3 minutes.If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.While mac and cheese cooks, continue recipe. -
4 Finish Cauliflower and Finish Dish
Return pan used to cook cauliflower to medium heat. Add 2 Tbsp. water, 1 Tbsp. butter, paprika, and Buffalo sauce (to taste) to hot pan. Stir to combine and bring to a simmer.
Once simmering, add cauliflower and stir until coated, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, or top mac and cheese with cauliflower mixture and garnishing with remaining green portions of green onions. Bon appétit!
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