Peanut Butter Jellyfish & Chips
4 (8 lbs.) Large Heads cauliflower, cut into florets
1/4 Cup Vegetable Oil
4 teaspoon Kosher salt
2 teaspoon Ground Cumin
2 teaspoon Paprika (Smoked)
3 lb SEAFUSIONS™ Spicy Sriracha Cod Bites .50 oz 420981
3 Cups Colby Cheese (grated)
Pico de Gallo
Black Olives (sliced)
Toss florets with oil, salt, cumin and paprika and roast on baking sheets until browned and crisp, 35-40 minutes.
Divide into single-serving dishes, top with 1 oz cheese and bake until melted.
Top each with 4 oz. sriracha bites.
Garnish each with pico de gallo, crema, black olives and chopped cilantro.
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