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Crispy Smashed Cauliflower Tots & Summer Pea Pesto with Roasted Chicken

Serves: 4-6
50 MIN
Prep Time: 25 minutes
Cook Time: 25 minutes


1 pkg. (454 g) Green Giant* frozen Cauliflower Veggie Tots

1 cup (250 mL) Parmesan cheese, finely grated

2 cups (500mL) shredded roasted chicken

1 tbsp (15 mL) chili powder

1 tbsp (15 mL) unsalted butter

Pea shoots and basil leaves for garnish


Pea Pesto

2 cups (500 mL) Green Giant* frozen Summer Sweet Peas

½ cup (125 mL) water

½ cup (125mL) fresh basil leaves, chopped

1/4 cup (60 mL) unsalted almonds, toasted

1 tbsp (15 mL) lemon zest

3 tbsp (45 mL) lemon juice

2 small garlic cloves

¼ cup (60 mL) olive oil

¼ tsp (1 mL) sea salt

1 half ripe avocado


Preheat oven to 425°F. On a parchment lined baking sheet thaw Green Giant* Cauliflower Veggie Tots. Once thawed gently press 4 -5 tots together at one time creating 4-inch (10 cm) round disks.  Repeat with remaining tots. Sprinkle with Parmesan cheese. Bake 20 minutes until golden brown and crispy.

In a medium saucepan add water and Green Giant* Frozen Summer Sweet Peas. Simmer for 3- 5 minutes to cook peas.

In a small food processor add cooked peas and remaining pesto ingredients. Puree until smooth.

In a medium saucepan over medium heat, melt butter. Stir in chicken and chili powder. Cook until chicken is warmed through and browned, 6 minutes.

To serve: Place 1 or 2 cauliflower tot patties on to a plate, top with a generous dollop of pea pesto and warmed chicken. Garnish with pea shoots and basil leaves.

Tip: For a light and easy meal, toss remaining pea pesto with warm pasta, cooked peas and parmesan cheese. Or serve on crostini as a spread.