Meal Kit

Cauliflower, Kale and Chickpea Skillet in Pomodoro Sauce

with garlic bread

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 15½ oz. Canned Chickpeas
  • 1 Shallot
  • Info
    1 Garlic Butter Baguette
  • 8 fl. oz. Tomato Sauce
  • 4 oz. Kale
  • Info
    2 oz. Shredded Parmesan Cheese
  • 2 tsp. Mirepoix Broth Concentrate
  • 6 oz. Cauliflower Florets

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.

  • Nutrition (per serving)

  • Calories
    662
  • Carbohydrates
    77g
  • Fat
    30g
  • Protein
    28g
  • Sodium
    1617mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

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
  1. 1

    Prepare The Ingredients

    Cut cauliflower florets into 1” pieces. Stem kale and coarsely chop. Peel and halve shallot. Slice thinly. Drain chickpeas.

  2. 2

    Roast The Garlic Bread

    Slice garlic bread into 2-inch pieces. Place on prepared baking sheet and roast in hot oven until browned and crisp, 3-5 minutes.

  3. 3

    Cook The Cauliflower

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add cauliflower and a pinch of pepper to hot pan. Stir occasionally until browned, 3-5 minutes. Add 2 Tbsp. water. Cover, and cook until tender, 6-8 minutes.

  4. 4

    Add Ingredients

    Add kale to hot pan and cook, stirring occasionally, until softened, 3-4 minutes. Add shallot and cook 2 minutes. Add tomato sauce, mirepoix packet, chickpeas, and ¼ cup water and bring to a simmer. Cook, stirring occasionally, until vegetables are tender, 3-4 minutes. Add parmesan evenly on top. Cover and cook until cheese is melted, 1-2 minutes.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

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