Preheat oven to 400 degrees. Draw four 6-inch circles on parchment paper. Turn paper over and use to line a rimmed baking pan. Spray parchment with nonstick cooking spray; set aside.
Surprise! You can use the frozen foods section to create this delicious riced cauliflower tostada.
Servings and Ingredients
|1||(12-oz.) pkg. frozen riced cauliflower with lemon and garlic|
|1||Hy-Vee large egg|
|2||oz. aged white Cheddar cheese, about 1/4 c.|
|½ c.||frozen mashed sweet potatoes and carrots with brown sugar, thawed|
|¼ tsp.||Hy-Vee ground cumin|
|1 tbsp.||Hy-Vee Select extra virgin olive oil|
|2 c.||frozen stir-fry pepper and onion blend|
|12 oz.||frozen fully cooked grilled chicken strips|
|Hy-Vee sour cream, optional|
|Fresh cilantro, optional|
|Green onion, sliced, optional|
Things To Grab
- Parchment paper
- Rimmed baking pan
- Hy-Vee nonstick cooking spray
- Medium bowl
- Wire cooling rack
- Large skillet
Heat cauliflower mixture in microwave according to package directions. Drain in a colander, pressing out liquid. Combine egg and cheese in a medium bowl. Stir in cauliflower mixture, combining well. Divide mixture into four portions. Shape each portion into a circle on prepared parchment on pan. Bake for 15 minutes or until centers are firm. Cool for 10 minutes on a wire rack. Remove cauliflower rounds from parchment and cool on a wire rack.
Heat sweet potatoes and carrots in microwave according to package directions. Stir in cumin; set aside.
Heat oil in a large skillet over medium-high heat. Add stir-fry blend; cook and stir until heated through. Remove from skillet. Add chicken to skillet; cook and stir until heated through.
Spread sweet potatoes mixture on cauliflower rounds. Top with chicken strips and stir-fry blend. Serve topped with sour cream, fresh cilantro and/or green onion slices, if desired.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 110mg
- Sodium: 730mg
- Total Carbohydrates: 11g
- Protein: 28g