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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.

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