Tomatoes Stuffed with Pureed Cauliflower and Feta

Name: Tomatoes Stuffed with Pureed Cauliflower and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium ripe tomatoes; 1 small cauliflower (about 1/2 pound), trimmed and cut into florets; Salt; 2 tablespoons extra virgin olive oil; 4 tablespoons creamy Greek feta, crumbled; 1/3 pound skim-milk ricotta; 2 teaspoons dried mint; 3 tablespoons light cream; 2 tablespoons fresh lemon juice; 1 large egg; Freshly ground black pepper

Servings: persons

8 medium ripe tomatoes
1 small cauliflower (about 1/2 pound), trimmed and cut into florets
Salt
2 tablespoons extra virgin olive oil
4 tablespoons creamy Greek feta, crumbled
1/3 pound skim-milk ricotta
2 teaspoons dried mint
3 tablespoons light cream
2 tablespoons fresh lemon juice
1 large egg
Freshly ground black pepper

1
Preheat the oven to 350F.
2
Lightly oil an ovenproof glass baking dish large enough to hold the tomatoes snugly in 1 layer.
3
Cut the crowns off the tomatoes and set aside.
4
Carefully scoop out the pulp without puncturing the tomato skins.
5
Place the pulp in a food processor.
6
Salt the tomatoes lightly on the inside and set aside upside down on a tray lined with paper towels to drain.
7
Bring a medium pot of salted water to a rolling boil and blanch the cauliflower until soft, about 8 minutes.
8
Remove and drain in a colander.
9
Add the cooked cauliflower to the tomato pulp and olive oil in the food processor.
10
Process until just pureed.
11
Add the feta, ricotta, and mint and pulse to combine.
12
Add the cream in tablespoon increments, pulsing on and off until the mixture is smooth and creamy.
13
Add the lemon juice and then the egg, pulsing after each addition.
14
Add pepper to taste.
15
Fill each tomato with the cauliflower mixture.
16
Place the caps gently back on the tomatoes without pressing down.
17
Place in the baking pan, cover with aluminum foil, and bake for about 40 minutes, until the tomatoes are tender and the filling is set.
18
Remove from the oven, cool slightly, and serve.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 medium ripe tomatoes, 1 small cauliflower (about 1/2 pound), trimmed and cut into florets, Salt, 2 tablespoons extra virgin olive oil, and more.

Yes, Tomatoes Stuffed with Pureed Cauliflower and Feta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!