Sweet and Spicy Cauliflower

with adobo red pepper rice

Prep & Cook Time: 10-15 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 4 days

Contains: Tree Nuts (Almonds), Milk

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
  • Under %{max_calories} calories
  • Gluten-Smart

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In Your Box (serves 2)

  • 8½ oz. Cooked Jasmine Rice
  • 8 oz. Cauliflower Florets
  • 1 Red Bell Pepper
  • Info
    2 oz. Sour Cream
  • 1 oz. Fire-Roasted Diced Hatch Green Chile Peppers
  • 2 Green Onion
  • 1 oz. Apricot Preserves
  • Info
    ½ oz. Smoked Almonds
  • 2 tsp. Portuguese Piri Piri Blend
  • 1 tsp. Adobo Seasoning
Contains: FD&C Red No. 40 and FD&C Yellow No. 5
Food intolerance information

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 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.

  1. 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. 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. 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. 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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