Sweet Potato Blossoms

Directions

1. For Sweet Potato Roses: In a pot with boiling water add Sweet Potato Veggie Sheets and cook for a minute until slightly cooked, then pat dry in a paper towel.
2. Take 3 Sweet Potato veggie sheets, and lay end to end, slightly overlapped. Once rolled cut in half to make 2 roses. Lightly butter around the base of each rose. Repeat process for each.
3. Lightly Spray a muffin pan, place the roses and bake at 375 degrees for 20 minutes, until roses crisp.
4. For Riced Cauliflower Base: In a large bowl, add Riced Cauliflower and microwave for 4 minutes, remove and let cool.
5. Using a clean dishtowel or a cheese cloth, drain cauliflower rice, and squeeze out as much water as possible.
6. Transfer cauliflower rice into a large bowl, add an egg, Parmesan cheese, seasonings and salt to taste. Mix well, until combined.
7. Lightly spray the pan with a non-stick spray, spread cauliflower mixture into the muffin pan and bake at 375 degrees for 25 minutes until cooked. Let cool.
8. To Assemble: Place Cauliflower rice bases on a plate, add your roses on top and spread Zucchini Spirals sautéed surrounding each base for garnish.

What You Need