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Strawberry Ice Cream Sauce, Buffalo Cauliflower Sub and Smashed Potatoes

16 Ingredients
20 min

Directions

1

Prep the strawberry sauce

Mix all ingredients in inverted ¾ qt./750ml cover of the TupperWave® Stack Cooker and set aside.

2

Make buffalo cauliflower

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

3

Prep Smashed Potatoes

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

4

Stack & Cook

Stack components together by place 1 ¾-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.

5

Serve

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

Ingredients

Yield:

4

Serving Size:

n/a
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
½ 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
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