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
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.