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Purple Carrot

Romesco Braised Cauliflower & Potatoes

with Almond Sultana Pilaf

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We love cauliflower, and in this dish we braise it, add some delicious potatoes, and top it with a bright and bold sauce. The almond sultana pilaf is the perfect companion, bringing just the right amount of flavor and crunch.

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.

Water, Cauliflower, Yukon Gold Potatoes, Chickpeas [cooked dried chickpeas, water, salt, disodium EDTA (to preserve color)], Yellow Onion, Brown Basmati Rice, Roasted Red Peppers [roasted Florina red peppers, water, sea salt, red wine vinegar, sugar], 100% Extra Virgin Olive Oil, Sliced Almonds [almonds], Golden Raisins [golden raisins, sunflower oil, sulphites], Garlic, Parsley, Red Wine Vinegar [(diluted with water to 5% acidity), potassium metabisulfite (a preservative)], Lemon, Vegetarian No Chicken Base [vegetables (carrot, celery, onion), salt, hydrolyzed corn protein, sugar, canola oil, maltodextrin, natural flavor, corn syrup solids, dried potato, turmeric], Tomato Powder [tomatoes, silicon dioxide (anti-caking agent)], Smoked Paprika, Salt.
Allergens: tree nut (almond)