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Purple Carrot

Madras Roasted Cauliflower

with Lentils & Romesco Sauce

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We've cooked these delicious, rich lentils with Indian curry spices and peppers. Top that with roasted cauliflower and Romesco sauce, and you've got the texture, sweetness, and hint of nutty flavor that brings this dish to the next level.

Heat it up in the microwave
Pull back the film about 1 inch and heat meal on high for 2 minutes.* Let it sit for 2 minutes, peel off film, stir, and dig in! And please be careful, the bowl might be hot.

*Make sure to cook this meal until the internal temperature is 165 degrees to ensure food quality and safety are spot-on. Microwave directions are based on preparation in a 1100-watt microwave; if necessary, continue heating the meal in 30-second intervals until fully heated.

Beluga Lentils, Cauliflower, Romesco Sauce [roasted red bell pepper, almonds, olive oil, garlic, red wine vinegar, lemon juice, tomato powder, smoked paprika, salt], Green Bell Pepper, Red Bell Pepper, Yellow Onion, Roasted Diced Red Peppers [pepper, water, salt, acidulant: citric acid (E-330) and in 314ml addition of ascorbic acid (E-300)], Canola Oil, Madras Curry Powder [spices, turmeric, salt], Salt. Manufactured on equipment shared with tree nuts, peanut, sesame, wheat, soy, egg, milk, fish, and shellfish.
Allergens: tree nut (almond)