Shrimp Sambal & Roasted Cauliflower Slow Cooked Pulled Pork Sandwich Asian-Spiced Pork Chili with Butternut Squash Five Spice Pumpkin Bread California Everything Bagel Sandwich Miso Chicken Noodle Soup Pork Potstickers Mixed Seafood Poke Bowl Jalapeño Corn Bread Thai Turkey Burgers with Spicy Aioli

Vietnamese Spring Rolls with Shrimp

Grilled Flank Steak Lettuce Cups Pumpkin Manju Sweets Purple Potato & Cauliflower Soup Korean-Inspired Pulled Pork Mushroom & Radish Salad Chicken and Broccoli Stir Fry Grilled Baby Octopus with Nuoc Cham Delicata Squash Stuffed with Turkey and Brown Rice Spicy Scallop Crudo Matcha Cheesecake Muffins Coconut Curry Tofu & Shrimp Vietnamese Grilled Pork Tenderloin Skewers Grilled Flank Steak Lettuce Cups Boozy Coconut Chili Lime Popsicles Steamed Bao Buns with Egg & Avocado Sweet & Spicy Chilled Carrot Soup Spicy Kale & Fennel Salad Three Easy Asian Sauces Thai Cauliflower Pizza Pressure Cooker Asian Meatballs Steamed Vietnamese Rolls Sesame Crusted Tuna with Asian Noodles Sushi Donuts Asian Turkey Noodle Soup Easy Sushi Pizza Seared Chili Scallops with Baby Bok Choy Thai Pesto Chinese Curry Chicken Chicken and Broccoli Stir Fry Avocado Coconut Cream Ice Cream Cups Wasabi Seared Tuna Chilean Sea Bass in Parchment

Soba Noodle Salad

Roasted Butternut Squash Wonton Bites Thai Pesto Zucchini Noodles with Shrimp Meatballs Easy Spiced Coconut Pumpkin Soup Sweet Potato Noodles with Tofu & Spicy Peanut Sauce

Chicken Satay Skewers

Spicy Asian Brussels Sprouts Tofu Pad Thai

Thai Coconut Curry Seafood Bowl

Stir-Fry Beef & Broccoli Asian Rubbed Salmon

Crispy Salt & Pepper Tofu

Easy Leftover Pork Soup Rice Cooker Coconut Rice Simple Asian Lobster Rolls

Vietnamese Pho Ga

Spicy Szechuan Chicken & Eggplant

Lemongrass Garlic Chicken

Shumai Shrimp & Turkey Sausage

Thai Pomelo Grapefruit Salad

Healthy Shrimp Fried Rice

Avocado Green Tea Ice Cream Cups

Thai Curry Chicken

Chicken Tikka Masala

Stir-Fry Broccoli & Baked Tofu Matcha Green Tea Cupcakes

Lemongrass Coconut Bars

Miso Glazed Salmon

Tom Yum Soup

Wild Salmon Burgers

Turkey Lettuce Wraps

Seared Tuna Salad with Miso Dressing

Stir Fry Beef with Green Beans Manju Red Bean Cookies Asian Beef Skewers Honey Garlic Chicken Wings Slow Cooker Coconut Curry Pork

Lentil Quinoa Bowl

Ahi Tuna Napoleon Baby Bok Choy with Ginger & Garlic

Walnut Crusted Halibut

Thai Spiced Mushrooms & Baby Corn Chocolate Supreme Cupcakes Pan Seared Asian Scallops Miso Butternut Squash Soup Pressure Cooker Asian Meatballs Thai Steamed Mussels Crispy Calamari with Spicy Dipping Sauce Shrimp & Turkey Asian Meatballs Spicy Fennel & Broccoli Slaw Crispy Coconut Chicken Breasts Vegetarian Steamed Buns Nutella & Coconut Pancakes Egg in the Avocado Hole Red Curry Salmon Kebabs Shaved Brussels Sprouts with Shiitake Mushrooms Cauliflower Kimchi Fried Rice Grilled Miso Shrimp Chicken with Chili Jam & Cashews Udon Noodle Stir-Fry with Pork

Spicy Asian Tofu Salad

Coconut Dessert Soup with Sweet Potatoes Summer Fruit Galette White Fish Cakes with Sriracha Coconut Curry Shrimp Nuoc Cham Dipping Sauce Grilled Octopus with Leeks Roasted Baby Potatoes Grilled Asian Flank Steak Coconut Pumpkin Breakfast Cakes Spicy Baked Shrimp Balls Baby Octopus Salad Ahi Tuna Napoleonn(Tuna Tartare) Bean Thread Noodles with Chicken Spicy Thai Soup with Jumbo Prawns Vegetarian Asian Frittata Roasted Thai Butternut Squash Dip Chinese Five Spice Pork Tenderloin Spicy Crab & Guacamole Wonton Cups Mini Thai Crab Cakes Leftover Turkey Curry with Sweet Potatoes Lemongrass Coconut Soup Five Spice Asian Latkes Tiki Thai Cocktail Thai Cucumber Salad Purple Potato Soup Mala Hot Sauce


Hello, and welcome to Asian Caucasian! Our healthy food blog was born out of a combined passion for home-cooked, Asian-inspired cuisine. We always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share our culinary love of beautiful Asian-fusion food, and get cooking in the kitchen.

Korean BBQ Cauliflower Pizza

Korean BBQ Cauliflower Pizza

Main, Poultry | February 19, 2018 | By

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Just discovered Trader Joe’s new frozen, gluten-free cauliflower pizza crust, and WOW is it good! I was playing with some recipes for pizza and decided to make this yummy Korean BBQ Cauliflower Pizza. Really, the crust is so good that it’s hard to tell the difference. The pizza crust bakes so quickly and then you can add whatever toppings you are craving on a pizza! This pizza features a Korean BBQ sauce (I added some Gochujang — Korean chili paste — to store-bought BBQ sauce), topped the pizza with fresh mushrooms, green and red onions, shredded chicken, lots of cheese and fresh cilantro. Could not get any easier than that, am I right? Leave off the chicken for vegetarian. Serve with a side salad or make this an appetizer. Either way, you’re going to want several slices!

Trader Joe's Cauliflower Pizza CrustTrader Joe’s gluten-free cauliflower pizza crust is in the frozen section. Pick up a few because they go quickly!

Trader Joe's Cauliflower Pizza CrustThe cauliflower pizza crust bakes to perfection and is so versatile when you add the toppings.

Korean BBQ Cauliflower PizzaThis pizza crust is topped with Korean BBQ sauce, fresh veggies, and herbs and chicken. Use whatever you have in your fridge!

Korean BBQ Cauliflower PizzaTop with your favorite cheese! I wrapped foil around the edges so the crust wouldn’t burn. 

Korean BBQ Cauliflower PizzaPerfection! Take a bite out of this Korean BBQ Cauliflower Pizza and you may eat the entire pie!

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Korean BBQ Cauliflower Pizza
Serves: 3-4
  • 1 Trader Joe’s Frozen Cauliflower Pizza Crust (or homemade cauliflower crust)
  • ¼ cup store-bought BBQ sauce
  • 2 tablespoons Gochujang (Korean chili paste)
  • ¼ cup fresh mushrooms
  • ¼ cup shredded or cubed cooked chicken
  • 1 tablespoon chopped green onions
  • Thinly sliced red onions
  • 1 tablespoon chopped fresh cilantro (save some for garnish)
  • ⅓ cup shredded mozzarella cheese
  • Red pepper flakes for sprinkling
  1. Preheat oven to 450 degrees. Cook the cauliflower pizza crust according to directions until slightly golden. Remove and let cool.
  2. In a small bowl, combine the BBQ sauce with the Gochujang. Brush a thick layer of the BBQ sauce over the cauliflower pizza leaving about an inch around the edges. Top the pizza with the mushrooms, chicken, green onions, red onions cilantro, and mozzarella cheese.
  3. Cover the edges with thin layers of aluminum foil to prevent burning. Bake for 5 minutes at 450 degrees. Broil for another 1 minutes until the cheese browns slightly. Remove and sprinkle with red pepper flakes.
Trader Joe’s Cauliflower Pizza Crust can be found in the frozen section. You can also make the cauliflower crust from scratch.

If you make this recipe, be sure to snap a photo and hashtag it #AsianCaucasianBlog. We’d love to see your pics on Instagram and Facebook!

If you liked this recipe, try our Thai Cauliflower Pizza.

Thai Cauliflower Pizza

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Skinny”ish” General Tso’s Shrimp and Tofu

General Tso's shrimp and tofu

Main, Seafood | February 12, 2018 | By

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Getting ready to celebrate the “Year of the Dog!”  The Chinese New Year is this week and we’ve dished up a lighter version of General Tso’s classic recipe — our Skinny”ish” General Tso’s Shrimp and Tofu! Still full of amazing flavor, this lower-fat version is not battered and deep fried, but stir-fried with our special sweet and spicy sauce. No chicken either in this recipe, which is the classic Chinese version (always trying to change history, LOL!). The cornstarch gives the sauce a nice thickness without weighing it down. So many flavor bombs in this sauce like garlic, ginger, and red pepper flakes that compliment the shrimp and tofu so well. You can use whatever protein floats your boat in this dish, but we’re obsessed with the shrimp and tofu combo, so that’s the “skinny” on this one! Serve it with a side of steamed white or brown rice and your dinner will rock! Happy Chinese New Year everyone!  新年快乐

 General Tso's Shrimp & Tofu

Our skinny-ish version of General Tso’s Shrimp and Tofu is a flavor bomb in your mouth! But, you’ll never know it’s lighter on the calories. There’s no battered and deep-frying in this dish!

TofuThe key to getting tofu that gorgeous golden brown is to remove all of the moisture first by wrapping the tofu block in a kitchen towel or paper towels. Then, cube them up!

shrimp and tofuFirst, stir-fry the tofu cubes until golden brown. Throw in the shrimp and stir-fry until partially cooked through.

General Tso's shrimp and tofuCelebrate the Chinese New Year with this gorgeous, lower-fat General Tso’s Shrimp and Tofu dish! It’s perfect for the family or impressive to serve for your guests. 

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Skinny"ish" General Tso's Shrimp and Tofu
Cuisine: Chinese
Serves: 4
    • 1 15 ounce block extra firm tofu
    • ½ pound large shrimp (peeled and deveined, tail on)
    • 1 15 ounce block extra firm tofu
    • ½ pound large shrimp (peeled and deveined, tail on)
  • For the Sauce:
    • 5 tablespoons low-sodium soy sauce
    • 5 tablespoons rice vinegar
    • 2 tablespoons hoison sauce
    • ⅓ cup water
    • 2 tablespoons brown sugar
    • 2 tablespoons corn starch
    • 1 tablespoon chopped green onions, green & white parts
    • 2 tablespoons canola oil

    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    • 6 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • ½ teaspoon red pepper flakes
    • Chopped green onions for garnish
    • Black and white sesame seeds for garnish
    • Steamed white or brown rice for serving

  1. Wrap the tofu block with a kitchen towel or paper towels to thoroughly remove moisture. Let sit for 30 minutes. Cut the tofu into even ¾-inch cubes. Peel and devein the shrimp and set both the tofu and shrimp aside.
  2. To make the sauce: In a small mixing bowl whisk together soy sauce, rice vinegar, hoison sauce, water, brown sugar, and corn starch until well-combined and not lumpy. Stir in the chopped green onions and set aside.
  3. Heat the canola oil in a heavy wok over medium-high heat. Stir-fry the tofu until lightly browned on all sides. Add in the shrimp and partially cook, about 1 minute. Toss with salt and pepper and remove from the wok in a bowl and set aside.
  4. Add the garlic and ginger to the wok over medium-high heat. Sauté until fragrant. Toss with the red pepper flakes. Pour in the sauce and cook over low heat until it starts to thicken. (Add in more water if sauce gets too thick.) Toss together with the shrimp and tofu, coating well with the sauce. Cover for 1 minute until shrimp is cooked through. Garnish with chopped green onions and sesame seeds, and serve with a side of rice if desired.

If you make this recipe, be sure to snap a photo and hashtag it #AsianCaucasianBlog. We’d love to see your pics on Instagram and Facebook!

If you liked this recipe, try our Shrimp Sambal with Roasted Cauliflower.

shrimp sambal roasted cauliflower

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   extra firm tofusesame seedsrice vinegarsoy sauce