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FRUIT & VEGGIES MONTH #1--Plant Powered Totchos (Tater Tot Nachos)

Ambassador [Associate] Registered Dietitian Ambassador [Associate] Registered Dietitian
Ambassador [Associate] Registered Dietitian


Makes 4 servings


4 cups O Organics Potato Puffs (or tater tots)

10 OZ bag Signature Farms Cauliflower Florets cut into bite-size pieces (4 cups)

2 tablespoons Extra Virgin Olive Oil

2 teaspoons low sodium seasoning blend of choice (Dash, etc.)

1 cup grated sharp cheddar cheese, packed

1 cup shredded grilled or rotisserie chicken (from Deli)

1 cup chopped peppers of choice (bell, sweet chili)

OPTIONAL TOPPINGS: chopped tomatoes, green onions, Sriracha, plain yogurt or light sour cream, etc.


  1. Preheat oven or air-fryer to 425-degrees. Line a large baking dish with foil or parchment paper.
  2. Sprinkle the potato puffs evenly over the baking sheet. Add cauliflower floret pieces into a medium bowl and drizzle the olive oil over the top and gently toss to coat well. Sprinkle the seasoning blend over the top and toss to blend in. Spoon cauliflower onto baking sheet with potato puffs in a single layer. Bake 20 minutes.
  3. Form the tot and cauliflower mixture into two 7-inch circles and sprinkle cheese, protein and peppers evenly over the top. Bake until cheese is melted and bubbly (about 8 minutes more).
  4. Remove from oven and adding your toppings of choice (tomatoes, green onions, Sriracha, plain yogurt, etc. Serve and enjoy immediately!

Junior Chef V [Associate]
Junior Chef V [Associate]

I have seen quite a few recipes using 'tater-tots' recently and I love it! This one looks super tasty!

Ambassador [Associate]
Ambassador [Associate]

This looks amazing!  I’m thinking that this could actually be a healthyish option for football Sunday.  Thank you for sharing!