The Estate Tableat Copperopolis
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Greek · Side

Tomatoes Stuffed with Cauliflower and Feta

Ripe tomatoes hollowed and filled with a mousse-like cauliflower purée enriched with feta, ricotta, mint and egg, then baked under foil until tender and set, a rice-free take on Greek stuffed tomatoes.

  • YieldServes 8; one tomato each
  • Hands-on50 min
  • Total1 h 44 min
  • Difficulty

Ingredients

  • 8medium ripe tomatoes, firm and round
  • 225 gsmall cauliflower, trimmed and cut into florets (about 1/2 lb)
  • to tastesalt
  • 2 tbspextra virgin olive oil, plus a little for the baking dish
  • 4 tbspcreamy Greek feta, crumbled
  • 150 gskim-milk ricotta, about 1/3 lb
  • 2 tspdried mint
  • 3 tbsplight cream
  • 2 tbspfresh lemon juice
  • 1large egg
  • to tastefreshly ground black pepper

Diet

  • Vegetarian (lacto-ovo)
  • Mediterranean
  • Lower sugar

Contains

  • Dairy
  • Egg
  • Goat, sheep, buffalo or camel milk
  • Birds' eggs (any)
  • Olive
  • Citrus fruits (any)
  • Lemon
  • Nightshades (any)
  • Tomato
  • Cabbage family (any)
  • Cauliflower
  • Mint
  • Black and white pepper
  • Lactose
  • FODMAPs (any)

Taste

  • Sweet
  • Sour / bright
  • Salty
  • Umami / savory
  • Richness / fat
  • Herbal / fresh

Texture

  • Creamy

Equipment

  • Oven
  • Stovetop
  • Food processor

Season

  • Summer

Occasion

  • Entertaining

Effort

  • 45–90 min active
  • 1–3 hours total
  • Difficulty 2
  • Make-ahead friendly

Nutrition

  • Calories: low
  • Protein: low
  • Carbs: low
  • Fat: low
  • Fiber: low
  • Sodium: low

Budget

  • Budget: moderate

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