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
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 take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 8 oz. Cauliflower Florets
- 1 Red Bell Pepper
- 2.88 oz. Minute Rice
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2 oz. Sour Cream
- 1 oz. Fire-Roasted Diced Hatch Green Chile Peppers
- 2 Green Onions
- 1 oz. Apricot Preserves
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½ oz. Smoked Almonds
- 2 tsp. Portuguese Piri Piri Seasoning
- 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) pOJ9MXqy
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Calories460
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Carbohydrates62g
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Net Carbs55g
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Fat21g
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Protein10g
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Sodium1420mg
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 chicken breasts, pat dry and cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using pork chops, pat dry and cook until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. If using pork medallions, pat dry. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. Cook until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. If using NY strip steak, pat dry and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. 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, 4-6 minutes.
Add adobo seasoning and 1 cup water. Bring to a boil.Once boiling, reduce heat to low. Add rice, cover, and cook until water is absorbed, 3-6 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 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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