Sashi Made A Recipe: Cauliflower Burger "Buns", "Tortillas", and "Pizza Crust"

 

A few years ago, I was diagnosed with a wheat intolerance and I really do feel better when I avoid it. But bread is GOOD! So, so good. So I try to not have wheat more than once a day, if at all. I have tried so many (bad) wheat-free alternatives that, most of the time, I'd rather just do without bread or pasta. So coming up with a "bun" made with just cauliflower, egg, and cheese is a wonderful, wonderful thing! This same mixture can be used to make "tortillas" and "pizza crust!"AND they use frozen riced cauliflower to make it even easier!

Cauliflower "Buns"

• 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 1 egg
• 1 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 1 tsp seasoning of your choice, like garlic powder

1. Preheat oven to 425°F. Line a baking sheet with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Take 1/4 of the mixture and gently form it into a ball with your hands. Place it on the prepared baking sheet and gently press it into a flat 3" circle. Repeat with the rest of the mixture for a total of 4 "bun" halves.
5. Bake for 20 minutes then flip each one. Bake for 5-10 minutes more.
6. Cool on a wire baking rack then refrigerate in an airtight container until ready to use.

Makes 2 "buns" 

On WW Blue 💙: 1 point for 1

Cauliflower "Tortillas"

• 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 1 egg
• 1 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 1 tsp seasoning of your choice, like taco seasoning or chili powder

1. Preheat oven to 400°F. Line a baking sheet with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Take 1/3 of the mixture and gently form it into a ball with your hands. Place it on the prepared baking sheet and gently press it into a flat 5-6" circle. You want it as thin as possible but not so thin you get holes. Repeat with the rest for a total of 3.
5. Bake for 10 minutes then flip each one. Bake for 5 minutes more.
6. Cool on a wire baking rack then refrigerate in an airtight container until ready to use.

Makes 3 "tortillas"

On WW Blue 💙: 3 pts for all 3

Cauliflower "Pizza Crust"

• 2 ~ 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 2 eggs
• 1.5 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 2 tsp seasoning of your choice, like garlic powder and oregano 

1. Preheat oven to 400°F. Line a baking sheet or pizza pan with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Form the mixture into a ball on the prepared baking sheet and gently press it into a flat 11" circle. 
5. Bake for 25 minutes then carefully flip it on the pan. Bake for 5-10 minutes more.
6. If you have the time, let it cool on a wire rack before using it, but it's not necessary. 
7. Top it with minimal sauce (too much will make it soggy) and whatever topping you like. Bake for 10-12 minutes. 
8. Cut and serve.

Makes 1 ~ 11" crust

On WW Blue 💙: 4 points for the whole crust

Served with my Jalapeño Black Bean Burgers

Sashi Made A Recipe: Roasted Lime Cauliflower Tacos

 

I've been trying to incorporate more meatless meals into the rotation and this is one that I think is going to become a regular around here.  It's very slightly adapted from the first Thug Kitchen (now called Bad Manners) cookbook which never fails me when it comes to recipes and good food. I have all 3 of their books and plan to get the newest one when it comes out in November... or after Yule if I don't get it as a gift. (*wink, wink*)

Roasted Lime Cauliflower Tacos with Quick Lime Slaw

adapted from the Roasted Beer and Lime Cauliflower Tacos recipe on pg 166 

For the tacos

• 1 head of cauliflower (~1.5 lbs)
• 1 cup vegetables or chicken broth (I used 1 packet of sodium free chicken bouillon from Herb-ox mixed with 1 cup hot water)
• 1.5 Tbsp hot sauce (I used Cholula)
• 1 Tbsp lime juice
• 1 1/2 tsp coconut aminos or low sodium soy sauce
• 1 1/4 tsp garlic powder, divided 
• 1 Tbsp extra virgin olive oil
• 1 1/2 tsp chili powder
• 1 tsp paprika 
• 1/4 tsp cumin
• 1/4 tsp kosher salt
• 8 corn or flour tortillas
• Quick Lime Slaw, below
• Optional toppings: sliced avocado, diced tomatoes, roasted corn, etc.

For the Quick Lime Slaw 

• 2 Tbsp lime juice
• 2 Tbsp rice vinegar
• 1 tsp olive oil
• 1 tsp dried cilantro,  optional
• 1/4 tsp kosher salt 
• 12-16 oz package of cole slaw mix (shredded cabbage and carrots)

1. Preheat oven to 400°F. Line a large baking sheet with foil and spritz lightly with cooking spray. Set aside.
2. Cut the cauliflower into small bite size pieces. In a large saucepan, mix together the broth, hot sauce, lime juice, coconut aminos/soy sauce, and 1 tsp garlic powder.  Heat over medium-high heat until it starts to simmer. Add the cauliflower and stir to coat the cauliflower. Let simmer for 2-3 minutes, stirring frequently. Drain and set the cauliflower aside. 
3. In a large bowl, stir together the olive oil, chili powder,  paprika,  remaining 1/4 tsp garlic powder,  cumin, and salt. Add the drained cauliflower and toss to coat well.
4. Spread the cauliflower on the prepared baking sheet and bake for 20 minutes,  stirring once halfway through.
5. Meanwhile,  rinse out the large bowl and dry it with a clean towel. In it, stir together the lime juice, rice vinegar,  olive oil, dried cilantro, and salt. Stir in the cole slaw mix until well coated. 
6. Serve the cauliflower on tortillas topped with the slaw and any additional toppings that catch your fancy.

Makes ~8 tacos

On WW Blue 💙: 1 pt for 2 tacos, not counting the tortillas 

Sashi Made A Brave Choice

 

Ellasaurus Rex, Taylor Alxndr, Mr. Elle Aye, Geneva Blaus, Lala Ri, Taejah Thomas, Candis Cayne

On Saturday, my husband and I went to My Sister's Room with our best friends to see a drag show that was also a fundraiser for GA Equality.  Even though there were too many people for my comfort, I was able to appease my ochlophobia by getting a place to sit with my back against the wall and my safe people on either side of me.

Mr. Elle Aye

They had Venmo and Paypal info posted for all the fabulous queens so I was able to tip them that way instead fighting my way to the stage.  I love that they have that option now!

Lala Ri from Season 12 RuPaul's Drag Race

Other than simply getting up the nerve to go to the show, which was a big deal in and of itself, I decided to make my way to the stage to tip one performer during her last set: Candis Cayne.  It was hard being surrounded by a crowd like that but one of our friends helped me get up front and stayed with me.

Me waiting for her to come to the front of the stage

Candis Cayne noticing me waiting (I'm behind the drunk lady's hand)

Eye contact and tip received!

I am not one to get fanatical over celebrities but this moment made me ugly cry. LOL  She is such an amazing lady and performer and someone I have admired ever since I first learned about her.  So being brave and pushing past my fear was worth it!

Sashi Made A Recipe: Sheet Pan Creole Chicken & Shrimp

 I am definitely obsessed with sheet pan dinners right now.  Sheet pan fajitas and sheet pan fried rice are 2 that I make almost every week because they are so simple AND tasty!  So finding another recipe that is a hit for both my husband and I is a definite winner in my book.  Especially since chicken breast and vegetables are 0 points on WW Blue. AND this one incorporates shrimp which I loooooooove.

Sheet Pan Creole Chicken & Shrimp

adapted from EatingWell.com

• 2 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 1/4 tsp cayenne pepper
• 2 Tbsp extra virgin olive oil, divided
• 3 bell peppers, any color, deseeded and cut into 1" pieces
• 2 c. cherry tomatoes
• Cooking spray
• 12 oz boneless, skinless chicken breast, cut into 1" pieces
• 10-12 oz raw shrimp, peeled and deveined
• 3 c. corn kernels: fresh, frozen, or canned & drained

1. Line a large rimmed baking sheet with foil.  Place it on the middle rack of the oven and preheat to 425ºF.
2. In a small bowl, combine garlic powder, paprika, thyme, black pepper, salt, and cayenne.  Reserve 2 tsp of the mixture in another small bowl.  
3. Add the remainder of the spice mix to a large bowl.  Whisk in 1 Tbsp of the olive oil until spices are smooth.  Add the peppers and tomatoes and stir coat well.
4. Remove the baking sheet from the oven and coat with cooking spray.  Spread the coated vegetable mixture on the baking sheet and return it to the oven.  Roast for 10 minutes.
5. Meanwhile, add the remaining 2 tsp of the spice mixture and 1 Tbsp olive oil to the same large bowl used for the vegetables.  Whisk until smooth.
6. Add the chicken pieces and whole shrimp to the large bowl and toss until all are well coated.
7. When the vegetables are done, remove the baking sheet from the oven.  Add the chicken/shrimp mixture and the corn to the pan; stir to combine then spread evenly across the pan.
8. Roast until the chicken and shrimp are cooked through and the vegetables are tender, 10-15 minutes longer.
9. Serve as-is or over rice or riced cauliflower.

Makes 4 servings

On WW Blue 💙: 2 points per serving

Sashi Made A Recipe: Boom Boom Sauce

 

I was first introduced to Boom Boom Sauce at work in the cafeteria.*  It was on a shrimp po'boy and I was immediately hooked.  Once I knew they had this spicy ambrosia over at the hot sandwich station, which was also open for breakfast sandwiches, I started getting a small cup of it to put on my eggs as well as fries and pretty much anything else I could think of.

When I found a recipe for it on It Is A Keeper, I knew I had to make a slightly healthier version so, instead of mayo, I just used nonfat plain yogurt.  Easy peasy and just as tasty!  AND, on WW Blue, it's only 1 point for 2 Tbsp!

Boom Boom Sauce

• 1/4 c. plain nonfat yogurt OR plain nonfat Greek yogurt (either one works)
• 1 Tbsp ketchup
• 1 Tbsp sweet chile sauce (I use Maggi which is available in many major grocery stores)
• 2 tsp garlic powder
• 1/2 - 1 tsp sriracha sauce, depending on your level of spice tolerance

Mix everything together in a small bowl until well mixed.  Refrigerate in a covered container until needed.  This is definitely better if you can make it ahead of time.

Makes 6 Tbsp

On WW Blue 💙, 1 point for 2 Tbsp

*Pre-pandemic, there were about 6,000 people that worked in our office buildings.  While this made parking a challenge for those who came in late, it meant that our company provided a lot of things to make it easier to stay in the building.  We had a Starbucks, CVS, Minute Clinic, drycleaners, and bank on site.  But our cafeteria was ah-ma-zing!  At breakfast, they had a short order grill, an omelet station, a breakfast sandwich station, a bagel/pastry station, and premade breakfast sandwiches as well as oatmeal, grits, cold cereal, etc.  At lunch, though, SO MANY options.  Short order grill, cold sandwiches made to order, hot sandwiches made to order, a self-serve salad bar, chopped salads made to order, pasta made to order, Mexican, Italian, Indian, Chinese, sushi, and spa cuisine (baked and steamed options).  I'm sure there is more that I am not remembering.  It was cheaper than going out to eat and, for the price, pretty darn good.  I read once that they served about 3,000 meals for breakfast and lunch.

The cafeteria is only opened partially right now since 95% of us are still working from home, but when the office opens up again, I hope the cafeteria will be back full capacity!