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
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 8½ oz. Cooked Jasmine Rice
- 8 oz. Cauliflower Florets
- 1 Red Bell Pepper
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2 oz. Sour Cream
- 2 Green Onion
- 1 oz. Apricot Preserves
- 1 oz. Fire-Roasted Diced Hatch Green Chile Peppers
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½ oz. Smoked Almonds
- 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) N3DKkvOj
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Calories500
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Carbohydrates65g
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Net Carbs58g
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Fat23g
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Protein10g
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Sodium1890mg
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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. If using sliced pork, pat dry, coarsely chop, then separate pieces. Stir occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to dish as desired.
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1 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. -
2 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.
Add adobo seasoning and rice. Stir occasionally until heated through, 2-3 minutes.Remove from burner.While rice cooks, continue recipe. -
3 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. -
4 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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