Meal Kit
Cauliflower, Kale, and Chickpea Skillet in Pomodoro Sauce
with garlic bread
Prep & Cook Time: 35-45 min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Jimmy Cababa
Pomodoro means “golden apple;” traditionally, this sauce was made with more yellowish tomatoes, which looked more like apples. No fruit here; instead we've got fresh kale, healthy cauliflower, and filling chickpeas dressed in pomodoro tomato sauce of pure delight. Garlic bread slices on the side are perfect vessels to get more of that sauce from the bowl to your mouth.
In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
- 8 fl. oz. Tomato Sauce
- 4 oz. Kale
- 2 tsp. Mirepoix Broth Concentrate
- 1 Shallot
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1 Garlic Butter Baguette
- 8 oz. Cauliflower Florets
- 1 tsp. Italian Seasoning Blend
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1 oz. Shredded Parmesan Cheese
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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Calories577
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Carbohydrates79g
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Fat21g
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Protein24g
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Sodium1641mg
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
Customize It Instructions
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Meatlovers! If adding protein, cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using Impossible burger, break up until heated through, 4-6 minutes. If using shrimp, pat dry and cook until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side. If using ground beef, break up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. If using chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Add to skillet as desired.
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1 Prepare the Ingredients
Cut cauliflower florets into 1” pieces. Slice garlic butter baguette into 2" pieces. Stem kale and coarsely chop. Peel and halve shallot. Slice thinly. Drain chickpeas.
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2 Start the Skillet
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add cauliflower, chickpeas, 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.
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3 Finish the Skillet
Add kale to hot pan and stir occasionally until softened, 3-4 minutes. Stir in shallot and cook, 2 minutes. Add tomato sauce, seasoning blend, mirepoix base, chickpeas, and ¼ cup water. Bring to a simmer. Once simmering, stir occasionally until vegetables are tender, 3-4 minutes. Top evenly with Parmesan. Cover, and cook until cheese is melted, 1-2 minutes. Remove from burner. While skillet cooks, bake garlic bread.
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4 Bake the Garlic Bread
Place garlic bread pieces on prepared baking sheet. Bake in hot oven until browned and crisp, 3-5 minutes.
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5 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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