Ingredients:

  • 1 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup frozen peas and corn blend
  • 2 cups cauliflower florets, chopped small
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups low-sodium vegetable broth
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 32 oz frozen tater tots
  • 2 cups sharp cheddar cheese, shredded

Instructions:

  1. Heat 1 tablespoon of butter or oil in a skillet over medium-high heat. Add the diced onion, carrots, and celery, cooking until onions are translucent and carrots soften (about 5-7 minutes).
  2. Stir in the cauliflower and minced garlic, sautéing until vegetables smell nutty and show slight golden edges. Fold in the frozen peas and corn just until heated through, then remove from heat.
  3. In the same skillet or a small saucepan, melt 2 tablespoons of butter. Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste.
  4. Slowly pour in the vegetable broth, whisking constantly until the sauce thickens.
  5. Remove sauce from heat and stir in the sour cream, garlic powder, and smoked paprika. Season with salt and black pepper.
  6. Combine the vegetable medley with the sauce and pour the mixture into a 9x13 inch baking dish.
  7. Spread the shredded cheddar cheese evenly over the vegetables, then layer the frozen tater tots on top in a single, tight layer.
  8. Bake at 400°F (200°C) for 30-40 minutes or until the tater tots are golden brown and shattering crisp.