Okay, before you say ‘gross’, hear me out. I’m a girl who grew up on fried chicken and pizza and the ONLY fish I ate was either canned Tuna served over an entire sleeve of Ritz Crackers or Fried Catfish served at the West Memphis, AR country club every Wednesday night. #bless So, I get that the ingredients in this recipe may make your eyes bulged out of your head and give you pause. But, as I’ve started to play around with new bits and bites I’ve found that many of those formally, nose-scrunching-i-dont-wanna-go-near-those ingredients were just prepared and presented as less than what they are capable of.
For instance, raw or steamed cauliflower with no seasoning or yummy wholesome fats is barely palatable. However, when you juj it up with some spices and a good oil, or a yummy dressing, suddenly it comes to life! This tricky little bird can also morph into a ton of beloved family favorites like today’s flatbread or pizza crust, mashed potatoes, tater tots, bread, and more! Legit, I recently saw it as a 3rd ingredient in ice cream. (i know...shut it….but YES, no joke, it was).
Now, let's talk Sardines. I mean it when I say… NEVER. And i mean NEVER would I EVER have thought I’d be writing about let alone pushing the consumption of these power-packed-pieces of protein and ! But here we are, and the fact is, they are CRAZY healthy, economic, and portable! Sardines provide both EPA and DHA Omega-3 fats, which are beneficial for the brain, heart, and to reduce inflammation. So when paired with CB Supplements Collagen Powder, you’ve got a SUPA-STAAAAAARRR!
Makes 5 flatbreads
COLLAGEN CAULIFLOWER FLATBREAD
2 cups riced cauliflower (about 10 ounces)
¼ cup CB Supplements Collagen
½ cup shredded Mozzarella, Parmesan, or Asiago cheese
2 large eggs
1 teaspoon dried parsley
1 teaspoon Onion Powder
1/2 teaspoon salt
1. Place the riced cauliflower in a microwave-safe bowl and microwave uncovered on high until tender, about 2 minutes. When the cauliflower is done, let sit on the counter to cool, about 10-15 minutes, stirring occasionally to release steam.
2. Preheat the oven to 425 F.
4. In a large mixing bowl, combine cauliflower, cheese, eggs, dried parsley, onion powder and salt.
5. Transfer the mixture onto the lined baking sheet and spread mixture into a rectangular shape and flatten to about ¼-½ inch thick.
6. Bake at 425 degrees for about 12 minutes, then CAREFULLY flip the bread* and with a pizza cutter create 5 slices, then put back in oven until the top is golden, about 12-15 more minutes.
*you may want to lay a separate piece of parchment paper over the top of the flat bread and flip.
PAN FRIED SARDINES
Ingredients:Two 3.75 oz cans of sardines
3/4 cup water
2 tbsp Coconut Aminos
¼ CB Supplement Collagen Powder
¼ cup Tigernut Flour
1/2 cup oil (sesame or avocado)
Thinly sliced Rainbow Radish (or regular radish)
Lemon Juice for finishing
1. In a small bowl combine and mix Collagen and Tigernut Flours & set to the side
2. Drain the oil from the two 3.74 oz cans of sardines into a skillet. (no waste right?)
3. Whip Eggs in bowl, then add water and Coconut Aminos and mix.
4. Dredge (very carefully, so they don't fall apart) your fish in your egg mixture and then into the flour mixture.
(tip: lay the sardine in the flour mixture, and with the same hand each time, sprinkle flour mixture over the top and then flip and sprinkle again. This will help prevent your coating from becoming a clumpy-sticky mess.)
5. Heat 1/2 cup of oil (I like a sesame for flavor or Avocado oil for texture) in frying pan, with all the oil from the sardine can, to a moderate temperature (Medium/High). When the oil is heated, carefully lay sardines in the pan and fry them until they're brown using tongs to flip them (about 3 minutes per side).
6. Remove the fried sardines from the skillet, drain on a paper towel.
7. Layer the Cauliflower Flatbread with a slice of rainbow radish, sardines, and a squeeze of lemon and a little sprinkle of coconut aminos and red pepper if you want to go more asian with it. You can also sprinkle the top with some parmesan cheese and throw them in the oven until the cheese is crisped up to a golden brown.
*The inspiration for this dish came from the Food photography by David Loftus from a recipe in Wendy Rowe's cookbook Beautiful: Nourish your skin from the inside out