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Mediterranean Cauliflower Tot Plate

Serves: 4-6
30 MIN
Prep Time: 5 minutes
Cook Time: 25 minutes


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.