Express
Sweet and Spicy Cauliflower
with adobo red pepper rice
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk
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Under %{max_calories} caloriesVegetarian
- Gluten-Smart
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In Your Box (serves 2)
- 8 oz. Cooked White Rice
- 8 oz. Cauliflower Florets
- 1 Red Bell Pepper
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- 1 oz. Fire-Roasted Diced Hatch Green Chile Peppers
- 1 oz. Apricot Preserves
- 2 Green Onions
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- 2 tsp. Portuguese Piri Piri Blend
- 1 tsp. Adobo Seasoning
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.
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Nutrition (per serving) Vqm8V5P7
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Calories420
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Carbohydrates55g
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Net Carbs48g
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Fat18g
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Protein10g
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Sodium1950mg
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
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. If using yellowtail, pat dry. Add yellowtail, skin-side up first, and cook until fish reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner. Add protein to meal as desired.
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Prepare the Ingredients
Remove stem, seeds, ribs, and cut bell pepper into 1/4" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
Make the Rice
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add bell peppers to hot pan. Stir occasionally until tender, 5-7 minutes.
While bell peppers cook, carefully massage rice in bag to break up any clumps. Remove rice from packaging.Add adobo seasoning and rice to pan. Stir occasionally until heated through, 2-3 minutes.Remove from burner.While rice cooks, continue recipe. -
Cook the Cauliflower
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add cauliflower, white portions of green onions, half the piri piri seasoning (to taste; reserve remaining for glaze), 1/4 tsp. salt, and 1/4 cup water to hot pan. Bring to a simmer.
Once simmering, cover and cook until water is mostly evaporated and cauliflower is mostly tender, 3-5 minutes.Uncover and stir often until cauliflower is lightly browned, 2-4 minutes.Remove from burner. Add 1 Tbsp. water, remaining piri piri seasoning (to taste), and apricot preserves. Gently stir until cauliflower is coated.While cauliflower cooks, continue recipe. -
Make Green Chile Crema and Finish Dish
In a mixing bowl, combine green chiles (to taste), sour cream, 1 tsp. water, and a pinch of salt and pepper. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.
Plate dish as pictured on front of card, topping rice with cauliflower and garnishing with green chile crema (to taste), green portions of green onions, and almonds. Bon appétit!
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