The nuttiness of the pesto really enhanced the roasted cauliflower, and both flavors blended perfectly with the potato puff. Add the juicy tomato and some lemon-garlicky deliciousness, and you have a winner!
To be honest, I wasn’t sure how well this combination would go together, but it took me by surprise. The nuttiness of the pesto really enhanced the roasted cauliflower, and both flavors blended perfectly with the potato puff. Add the juicy tomato and some lemon-garlicky deliciousness, and you have a winner!
YIELDS ABOUT 48 MINI SKEWERS
• 2 24-oz (680-g) bags frozen cauliflower florets, defrosted and drained
• 2 Tbsp oil
• 3 Tbsp store-bought or homemade basil pine-nut pesto
• lemon pepper seasoning and salt, to taste
• 48 frozen potato puffs, also known as tater tots (about ½ of a 32-oz/910-g bag), or mini frozen potato latkes
• cooking spray
• chili powder, for sprinkling
• 48 grape tomatoes
• oil, for drizzling
• salt and pepper, to taste
LEMON-GARLIC DIPPING SAUCE
• 1 cup light mayonnaise
• ¼ cup honey
• ¼ cup fresh lemon juice
• 1 tsp lemon zest
• 3 cloves garlic, minced
• ½ tsp salt
• ¼ tsp pepper
Preheat oven to 400°F (200°C).
In a large bowl, toss cauliflower florets with oil, pesto, lemon pepper seasoning, and salt. Spread onto two large baking sheets. Try to keep the florets from touching one another.
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