1 pkg. (454 g) Green Giant* frozen Cauliflower Veggie Tots
2 tsp. (10 ml) garlic powder
1 tbsp. (15 ml) chili powder
1 ½ cups (360 ml) low sodium vegetable broth
1 tbsp. (15 ml) corn starch
¼ tsp. (1.25 ml) dried thyme
2 tsp. (10 ml) adobo chili sauce (optional)
1 small onion, sliced
1 tbsp. (15 ml) unsalted butter
1 tbsp. (15 ml) brown sugar
Salt and pepper to taste
1 cup (120 ml) cheddar cheese curds
¼ cup (60 ml) Green Giant* Peaches and Cream Canned Corn
½ cup (120 ml) cherry tomatoes, quartered
¼ cup (60 ml) guacamole
2 tbsp. (30 ml) fresh cilantro, chopped
Preheat oven to 425°F. Line a baking tray with parchment paper. In a large bowl stir garlic powder and 2 tsp. (10ml) of chili powder together. Gently toss frozen tots in spices and transfer to lined baking tray. Cook for 15-18 minutes.
In a small sauté pan over medium heat, melt butter and cook onion until golden brown, 5-10 minutes. Stir in brown sugar and 1 tsp. (5 ml) of chili powder and cook for another 5 minutes until caramelized. Season with salt and pepper.
In a small sauce pot over medium heat, whisk together vegetable broth, corn starch, dried thyme and adobe chili sauce. Cook until thickened, 10 minutes. Season with salt and pepper and keep warm on low heat until ready to serve.
Divide cooked tots and cheese curds between two serving dishes. Spoon hot gravy over tots and curds. Top with caramelized onions, corn, cherry tomatoes, guacamole and chopped cilantro. Serve with a wedge of lime.