Recipe by Chavi Feldman

Pesto Cauliflower Bites

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Parve Parve
Easy Easy
12 Servings


- Tree nuts - Egg

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!


Pesto Cauliflower Bites

  • 2 (24-oz./680-g.) bags Beleaf Frozen Cauliflower Florets, defrosted and drained

  • 2 tablespoons oil

  • 3 tablespoons homemade basil pine-nut pesto or store-bought, such as Ta’amti Pesto

  • lemon pepper seasoning, to taste

  • salt, to taste

  • 48 frozen potato puffs, also known as tater tots (about 1/2 of a 32-ounce/910-gram bag), or mini frozen potato latkes

  • Glicks Cooking Spray

  • chili powder, for sprinkling

  • 48 grape tomatoes

  • oil, for drizzling

  • salt, to taste

  • pepper, to taste

Lemon-Garlic Dipping Sauce

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper


Prepare the Pesto Cauliflower Bites


Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).


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.


Place potato puffs into a nine- by 13-inch (20- by 30-centimeter) baking pan and spray lightly with cooking spray. Sprinkle with chili powder and place in oven together with cauliflower. Bake for 25–30 minutes, or until lightly browned. Flip pieces over midway through the baking to ensure even browning.


Toss tomatoes with oil, salt, and pepper and place in an additional baking pan, adding to the oven for the last 10 minutes of baking time.


While everything is roasting, whisk all dipping sauce ingredients together until well blended. Set aside.

To Assemble


Allow the vegetables and potato puffs to cool slightly, then assemble on individual five-inch (12- and- 1/2-centimeter) skewers or toothpicks by threading first a tomato, then a potato puff, and finally a cauliflower floret.


Serve with lemon-garlic dipping sauce.


Food and Prop Styling by Renee Muller
Photography by Chavi Feldman

Pesto Cauliflower Bites

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