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
A note about serious food allergies
Our take on the 'torta', the venerable Mexican street food sandwich, will take you south of the border in short order! Hand-held heaven awaits in the form of roasted cauliflower, creamy avocado, and crunchy harissa cabbage on a roll with Spanish rice on the side. Chef's tip: ripen hard avocados in 2-3 days by placing them in a paper bag alone or with a banana, apple, or tomato and close tightly.
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.
You Will Need
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 Cauliflower
Place cauliflower florets, 1 Tbsp. olive oil, torta seasoning blend, and a pinch of salt and pepper on prepared baking sheet and toss to coat evenly. Spread out on baking sheet and roast 30 minutes, turning halfway through to ensure even caramelization.
Prepare the Ingredients
Trim cucumbers and cut into ¼" slice. Zest lime, halve, and juice. Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Stem, seed, and cut red bell pepper into ½" dice. Rinse corn under warm water if still frozen.
Make Harissa Slaw and Salad
Combine mayonnaise and harissa in a mixing bowl. Add red cabbage and toss until coated, then refrigerate. In a second mixing bowl, combine cucumber, corn, red bell pepper, 2 Tbsp. lime juice, 2 Tbsp. olive oil, lime zest, and salt and pepper to taste.
Make the Avocado Spread
Combine avocado, 1 Tbsp.lime juice, and a pinch of salt and pepper in a small bowl. Allow to sit at room temperature until ready to serve.
Warm the Buns
When cauliflower has 5 minutes left to cook, add buns to baking sheet to warm and crisp the bread.
Plate the Dish
Divide salad between two places. Slather insides of all toasted buns with avocado spread. Lay bottom bun on a plate. Layer on slightly cooled roasted cauliflower. Top with harissa slaw. Crown with top bun. Place on plates next to the salad.
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