Strawberry Ice Cream Sauce, Buffalo Cauliflower Sub and Smashed Potato

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

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

Make buffalo cauliflower

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

Prep Smashed Potatoes

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

Stack & Cook

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

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