Strawberry Ice Cream Sauce, Buffalo Cauliflower Sub and Smashed Potatoes

Strawberry Ice Cream Sauce, Buffalo Cauliflower Sub and Smashed Potatoes

Ingredients

    Ingredients for Strawberry Ice Cream Sauce

  • 1 pt. Strawberries, chopped
  • ¾ cup Granulated sugar
  • - Juice of 1 lemon

    • Ingredients for Buffalo Cauliflower Sub

  • 10 oz/285g Cauliflower florets
  • 1/2 cup Buffalo sauce
  • 8 oz/225g Cream cheese, softened
  • 1 Celery stalk, chopped
  • 1 Jalapeno, chopped

    • Ingredients for Smashed Potatoes

  • 18 oz/510 g Fingerling potatoes
  • 2 tbsp. Unsalted butter, melted
  • 1 tsp. Thyme
  • 1 tsp. Salt
  • 3 tbsp. Water

Directions

Prep the strawberry sauce

  1. Mix all ingredients in inverted 3/4 qt./750ml cover of the TUPPERWAVE® STACK COOKER and set aside.

Make buffalo cauliflower

  1. Mix all ingredients in 1 3/4-qt. /1.75 L Casserole until well combined and set aside.

Prep Smashed Potatoes

  1. In 3-qt. /3 L Casserole, mix all ingredients and set aside.

Stack & Cook

  1. Stack components together by place 1 3/4-qt. casserole on top of 3 qt. casserole and top with inverted cover. Place in microwave and cook on high power for 15-20 minutes or until all 3 dishes are fully cooked. Stir each casserole and let stand 3-8 minutes.

Serve

  1. To serve, fill bread bun with buffalo cauliflower and lightly smash potatoes. Use strawberry as topping for ice cream or pound cake. Enjoy!
Back to blog