Cauliflower Stuffed Tomatoes
1 small cauliflower broken into
florets
3 tbsp. butter
1 1/2 tbsp. milk (any kind)
dash of nutmeg
4 medium tomatoes, cut in half crosswise
1 tbsp. Dijon mustard
1 1/2 cups soft breadcrumbs from sourdough, no crusts
2 tbsp. fresh parsley, chopped
Steam cauliflower until tender,
about 10 minutes. This can be done in the microwave. Just put them
in a bowl with a little water on the bottom, cover with plastic wrap and cook on
high 10 minutes.
Be very careful taking off the plastic wrap, the steam inside is very hot and
you can get a bad burn.
This is the voice of experience. Transfer the cauliflower to a food
processor. Add 1 tbsp. butter and the milt and blend until smooth.
Season the cauliflower with salt, pepper and nutmeg. Scoop out the inside
of the tomatoes and discard the pulp. Place tomatoes cut side down on
paper towels and drain them well. Put the tomatoes, cut side up in a small
baking dish. Fill with the cauliflower puree.
Preheat the oven to 350. Melt the remaining butter in a skillet over
medium heat. Add the breadcrumbs and toss until the crumbs become a little
brown. Mix in the parsley. Sprinkle the crumb mixture over the puree
in the tomatoes. Bake the tomatoes for 30 minutes.
