Cauliflower, Kale, and Chickpea Skillet in Pomodoro Sauce
with garlic bread
Prep & Cook Time:35-45 min.
Cook Within:7 days
Spice Level:Not Spicy
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
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
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informed should a switch occur, so please check the ingredient
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You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Cut cauliflower florets into 1” pieces.
Slice garlic bread into 2" pieces.
Stem kale and coarsely chop.
Peel and halve shallot. Slice thinly.
Start the Skillet
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.
Finish the Skillet
Add kale to hot pan and stir occasionally until wilted, 3-4 minutes.
Stir in shallot and cook, 2 minutes.
Add tomato sauce, 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 cheese. Cover, and cook until cheese is melted, 1-2 minutes.
While skillet cooks, bake garlic bread.
Bake the Garlic Bread
Place garlic bread pieces on prepared baking sheet.
Bake in hot oven until browned and crisp, 3-5 minutes.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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