Cauliflower mac and cheese
Soy-Free, Vegetarian, <600 Calories, Protein Plus
1 Serving, 570 Calories/Serving
20–25 Minutes (Conventional oven)
4–5 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 (milk - cheddar - Gruyère - Parmesan - sodium citrate)
- Panko blend (panko - extra virgin olive oil - dried parsley - black pepper)
Calories 570, Total Fat 27g (35% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 1250mg (54% DV), Total Carb. 53g (19% DV), Fiber 5g (18% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 31g
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.
Cook, Season, and Serve
We delivered this meal fresh because it tastes best that way (cooked of course!). If you need to freeze it to cook later, no worries, that works too.
Microwave: Cook in the tray 4–5 minutes (8–10 if frozen), remove plastic, and stir. Cook to a minimum internal temperature of 165°F.*
Oven: Remove plastic and cover tray with foil. Bake at 425°F for 20–25 minutes (40–50 if frozen) and stir. Cook to a minimum internal temperature of 165°F.*
We seasoned this lightly. Add salt and pepper to your heart’s content.
*Cooking times are developed using a 1000 watt microwave and conventional oven. Times may vary; adjust as needed for your appliance. Do not thaw when cooking from frozen. Do not expose tray to open flame or direct contact with heating element.