Veggie tots with cauliflower & white beans dip



- 1kg Ardo Veggie tots
- 200g Ardo Cauliflower puree
- 100g Ardo White kidney beans
- 1 teaspoon Ardo Garlic diced
- 1 teaspoon Ardo Rosemary
- 1 teaspoon Ardo Thyme
- 2 tbsps Tahini sesame paste
- 50-80g Natural yogurt
- 1 tbsp Extra virgin olive oil
- Juice of a half lemon
- Zest of a half lemon
- Pine nuts
- Salt and pepper


Gluten, Milk, Sesame



  1. Defrost the cauliflower puree.
  2. Finely chop the garlic. Add the cauliflower puree, white kidney beans, yogurt, tahini, olive oil, lemon juice, lemon zest, thyme, rosemary, pepper and salt. Chop finely to a smooth dip. If necessary, add some water to get the right consistency. Season with salt, pepper and lemon zest to taste.
  3. Put in the fridge.
  4. Finish with olive oil, roasted pine nuts, salt and pepper before serving.

Veggie tots:

  1. Bake the veggie tots in the oven, as indicated on the packaging.
  2. Put them on a wooden stick and serve with the dip.
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