Greek Salad Style Tot-chos with Chimichurri Drizzle

I saved the best for last. This is my final entry for the Big Mountain Foods Recipe Challenge and it is by far my favorite! My son, who is home sick, ate half of this tray and said "I like staying home sick way better than being at school" and he didn't mean hanging out with mom. It was these tot-chos that had my bottomless pit teenage son smiling.

I tossed frozen tots with greek seasoning and baked them till crispy. Loaded them down with Big Mountain Foods CauliCrumble Veggie Grounds, hummus, fresh veggies and the most delicious chimichurri sauce. These are so so delicious I promise you would never guess they're vegan!

Greek Salad Style Tot-chos with Chimichurri Drizzle

 2 pounds frozen potato tots

2 teaspoons Greek seasoning spice blend

½ cup packed fresh Italian parsley leaves

1 small garlic clove

1 teaspoon dried oregano

1 Tablespoon red wine vinegar

1/8 teaspoon red pepper flakes

1/8 teaspoon kosher salt

1/4 cup extra-virgin olive oil

1/8 teaspoon cumin

1 cup Big Mountain Foods CauliCrumble Veggie Grounds

½ cup roasted garlic hummus

1/3 cup chopped tomato

1/3 cup chopped cucumber

2 Tablespoons chopped kalamata olives

2 Tablespoons chopped pepperoncini peppers

 

Preheat your oven to 425 degrees F.

Spread the frozen tots out evenly on a large cookie sheet and bake for 10 minutes. Remove the pan from the oven and sprinkle the tots with the Greek seasoning, tossing to combine. Place in the oven for another 10 minutes, or until evenly browned and crispy.

While the tots bake, make the Chimichurri sauce. Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, oil, and cumin in a mini blender or small food processor and puree until smooth.

Heat the CauliCrumble Veggie Grounds in the microwave according to the package instructions.

When the tots are crisp remove them from the oven and place them on your serving plate. Drizzle with hummus, top with CauliCrumble Veggie Grounds, tomato, cucumber, olives and pepperoncini peppers. Drizzle with Chimichurri sauce and serve immediately.

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