1 pkg. (340 g) Green Giant* frozen Cauliflower Veggie Tots
1 pkg. (340 g) Green Giant* frozen Cauliflower Medley Riced Veggies
1 cup (250 mL) turnip, peeled and shredded
1 small beet, quartered
1 cup (250 mL) white vinegar
¼ cup (60 mL) white sugar
1 bay leaf
10 black peppercorns
3 cloves of garlic
½ tsp. (2.5 mL) salt
1 tsp. (5 mL) cumin seed
1 cup (250 mL) plain Greek yogurt
2 tbsp. (30 mL) fresh dill, finely chopped
1 cup (250 mL) parsley, finely chopped
1 cup (250 mL) cucumber, quartered pieces
1 cup (250 mL) cocktail tomatoes, quartered
2 tbsp. (30 mL) lemon juice
1 tbsp. (15 mL) olive oil
Salt and pepper to taste
Optional ingredients for serving:
Plain hummus, hot sauce, tahini, black kalamata olives, mini toasted pitas
To pickle beets: In a small pot bring beet, vinegar, sugar, bay leaf, peppercorns, 2 sliced garlic cloves and salt, to a gentle boil. Dissolve sugar and remove from heat. Stir in shredded turnip. Cover pot and let rest for 30 minutes or until ready to use. *can be stored in the refrigerator for 2 days.
To make yogurt dip: In a small bowl stir together, yogurt, dill, 1 tbsp. (15 mL) lemon juice and 1 minced garlic clove. Season with salt and pepper. Refrigerate until ready to use.
To make parsley salad: In a large mixing bowl, stir together parsley, cucumber, lemon juice and olive oil. Season with pepper to taste. Set aside.
Heat oven to 425°F. In a large bowl, toss cauliflower tots with cumin. Transfer to a lined baking sheet and cook for 20 minutes until crisp.
Cook riced cauliflower according to package instructions.
Place 6-7 tots and ½ cup of riced cauliflower onto 1 serving plate, followed by desired amount of parsley salad, quartered tomatoes, pickled turnip, hummus and tots. Serve with sliced lemon wedges, toasted pita and dill dip.