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

Calories Conscious
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)

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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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. Slice garlic bread into 2" pieces. Stem kale and coarsely chop. Peel and halve shallot. Slice thinly. Drain chickpeas.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Bake the Garlic Bread

    Place garlic bread pieces on prepared baking sheet. Bake in hot oven until browned and crisp, 3-5 minutes.

  5. 5

    Finish the Dish

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

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