Heat Macaroni and Cheese in pouch using desired preparation method until temperature reaches 165°F for 15 seconds. Hold warm in pouch until service.
When ready to serve, combine 2 teaspoons curry powder and macaroni and cheese in steam table pan.
Roast cauliflower florets with diced onion at 400°F until vegetables are tender and edges are browned. Toss with 1 teaspoon curry powder and add cooked peas. Hold for service.
Toss garbanzo beans with 1 teaspoon cayenne and roast at 400°F until lightly browned.
To serve, portion 6 ounces macaroni and cheese into a bowl.
Top macaroni and cheese as desired with roasted cauliflower and pea blend, garbanzo beans, carrots and diced tomato (total recipe will yield 1/2 cup vegetable blend and 1/4 cup legume per serving).
Top with dollop of sour cream and sprinkle with fresh cilantro, if desired.
CCP: Heat to 165°F for at least 15 seconds