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
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