Spicy Buffalo-Style Cauliflower

with creamy mac and cheese

Prep & Cook Time: 10-15 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 4 days

Contains: Milk, Wheat

  • Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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In Your Box (serves 2)

  • Info
    9 oz. Cooked Gemelli Pasta
  • 8 oz. Cauliflower Florets
  • Info
    4 fl. oz. Cream Sauce Base
  • 2 fl. oz. Buffalo Wing Sauce
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    ⅗ oz. Butter
  • 2 Tbsp. Cornstarch
  • Info
    ½ oz. Shredded Parmesan Cheese
  • 2 Green Onions
  • ½ tsp. Smoked Paprika

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 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

Customize It Instructions

  • Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. Add to mac and cheese as desired.

  1. 1

    Prepare the Ingredients

    Cut cauliflower into bite-sized pieces.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    In a mixing bowl, combine cauliflower, cornstarch, and a pinch of salt and pepper until coated. Set aside.

  2. 2

    Start the Cauliflower

    Line a plate with a paper towel.

    Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil. Let heat, 3 minutes.

    Test oil temperature by adding a pinch of cornstarch to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

    After 3 minutes, add cauliflower to hot pan, shaking off excess cornstarch. Stir occasionally until golden-brown, 7-9 minutes.

    Replenish oil, if needed. Remove from burner. Transfer cauliflower to towel-lined plate. Reserve pan; no need to wipe clean.

    While cauliflower cooks, continue recipe.

  3. 3

    Make the Mac and Cheese

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add white portions of green onions, half the green portions of green onions (reserve remaining for garnish), and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 1-2 minutes.

    Add cream base, Parmesan, cheddar, and pasta. Stir until melted, combined, and heated through, 2-3 minutes.

    Remove from burner.

    While mac and cheese cooks, continue recipe.

  4. 4

    Finish Cauliflower and Finish Dish

    Return pan used to cook cauliflower to medium heat. Add 2 Tbsp. water, butter, paprika, and Buffalo sauce (to taste) to hot pan. Stir to combine and bring to a simmer.

    Once simmering, add cauliflower and stir until coated, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping mac and cheese with cauliflower mixture and garnishing with remaining green portions of green onions. Bon appétit!

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