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
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.
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
Cook The Pasta
Coarsely chop the croutons. Set aside.
Add 1 tsp of salt to the water. Once water is boiling, add pasta and cook until al dente, 11-12 minutes. Strain and reserve 1 cup of pasta water.
While pasta cooks, prepare the cauliflower.
Cook The Caulifower
Cut cauliflower florets into 1” pieces.
Place a large nonstick pan over medium heat and add 2 tsp. olive oil. Add cauliflower florets to hot pan and stir often until browned, 3-4 minutes. Add onion salt, ¼ tsp salt and a pinch of a pepper. Add 2 TB water and cover. Cook for 3-4 minutes or until tender.
Finish The Dish
Remove lid and add pasta, tomato sauce, cream and ¼ cup of pasta water. Bring to a simmer.
Plate dish as pictured on front of card, topping with parmesan and croutons. Bon appétit!
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