Cauliflower Puree in Tomato Cups

1. 1

   Steam cauliflower until very tender, about 10 minutes.

2. 2

   Transfer cauliflower to processor.

3. 3

   Add 1 tablespoon butter and milk; blend until smooth.

4. 4

   Season puree with nutmeg, salt and pepper.

5. 5

   Scoop out tomato halves; discard pulp.

6. 6

   Place tomatoes, cut side down, on paper towels and drain well.

7. 7

   Arrange tomatoes, cut side up, on small baking sheet.

8. 8

   Fill with cauliflower puree.

9. 9

   Preheat oven to 350F.

10. 10

    Melt remaining 2 tablespoons butter in medium skillet over medium heat.

11. 11

    Mix in mustard.

12. 12

    Add breadcrumbs and toss until crumbs begin to brown, about 8 minutes.

13. 13

    Mix in parsley.

14. 14

    Sprinkle crumb mixture over puree.

15. 15

    Bake tomatoes until heated through, about 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.