Cauliflower mac and cheese
Soy-Free, Vegetarian, Protein Plus
1 Serving, 640 Calories/Serving
25–30 Minutes (Conventional oven)
3–4 Minutes (Microwave oven)
An easy, cheesy dream come true: real cheddar, Gruyère, and Parmesan melt into a silky sauce swirled with oodles of noodles and tender cauliflower.
- Triple cheese sauce (organic milk - cheddar - Gruyère - Parmesan - sodium citrate)
- Organic cauliflower
- Panko blend (panko - parsley - extra virgin olive oil - black pepper)
- Extra virgin olive oil
Calories 640, Total Fat 30g (38% DV), Sat. Fat 16g (80% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 1280mg (56% DV), Total Carb. 62g (23% DV), Fiber 5g (18% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 34g
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Heat, Season, and Serve
We delivered this meal fresh because it tastes best that way (heated of course!). If you need to freeze it to cook later, no worries, that works too.
Remove plastic from tray and sprinkle with 1 tablespoon water.
Microwave: Cook 3–4 minutes (7–9 if frozen).
Oven: Cover with foil and bake at 425°F, 25–30 minutes (40–50 if frozen).
We seasoned this lightly. Add salt and pepper to your heart’s content.
Ovens may vary. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.