Meal Kit

Indian Butter Cauliflower

with jasmine rice and pickled shallots

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Peanuts

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)

  • 2 Green Onion
  • 2 tsp. Sazon Seasoning
  • 2 oz. Peas
  • 12 oz. Cauliflower Florets
  • ¼ oz. Cilantro
  • ¾ cup Jasmine Rice
  • Info
    4 oz. Butter Chicken Sauce
  • Info
    1 oz. Roasted Peanuts
  • 1 Lime
  • 1 Shallot

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

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


    chop cilantro chop peanuts slice and separate green onions cut cauliflower into bite size florets mince shallot juice lime and combine with shallot to pickle

  2. 2

    cooking rice

    rice, 1½ cup water, ¼ t salt standard time once cooked fold in tops of green onions

  3. 3

    cooking cauliflower

    while rice cooks, large nonstick medium high heat 1 T oil add cauliflower sear 3-4 minutes, stir add green onion bottoms, pinch pepper and ¼ t salt cook 1 minute add seasoning, butter sauce, peas and ¼ c water, cover with lid cook 5 minutes over medium heat until tender

  4. 4


    plate top with cilantro, peanuts and pickled shallots

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