Juicy Brandywine tomatoes are one of the best-tasting heirloom tomatoes, with an intense, deep flavor. They make the perfect vehicles for this classic vegetarian Greek recipe. In this healthy, gluten-free version, cauliflower replaces traditional rice. This is a true vegetarian's delight!
MEDIUM Servings: 4 Ready In: 20 minutes
8 medium Sudduth Strain Brandywine tomatoes,
1 medium head cauliflower
1 small onion
1 tsp dried oregano
1/4 cup pinenuts
2 Tbs currants
1 bunch parsley, chopped
1/4 tsp salt
1/8 tsp black pepper
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To prepare the tomatoes: Working over a medium bowl, use a large spoon to scoop out the seeds and ribs. Remove as much of the juices and seeds as you can, into the bowl. Place the scooped out tomatoes aside
To make the Cauliflower "Rice" Stuffing: Trim the green leaves off the cauliflower and roughly cut into large chunks.
Set up the grater blade on your food processor, with the wider holes facing up. Place the cauliflower in the opening of the food processor and run through the grater.
In a wide pan, toast the pinenuts over medium-low heat 3-5 minutes, just until golden brown. Remove from the heat and place in a large mixing bowl.
Place the grated cauliflower into the pan, along with the oregano. Saute over medium heat, 5-7 minutes, just until the cauliflower softens and starts to stick to the bottom of the pan. Stir often to prevent burning. Remove the cauliflower from the pan, adding to the mixing bowl with the pinenuts. Return the pan to the heat.
Peel and dice the onion. Roughly chop the scooped out tomato ribs. Add the chopped tomato and diced onion to the pan. Cook, partially covered, over medium-high, until the onion is translucent, about 5 minutes. Remove the lid and cook off the excess juices for another 3-4 minutes. The tomato onion mixture should have just a little bit of juice, but the onions and tomatoes should be completely soft. Use a spatula to break up any large tomato chunks.
Roughly chop the parsley
In the large mixing bowl, combine the toasted pinenuts, cauliflower "rice", tomato onion mixture, chopped parsley, currants, salt, and pepper. Stir well to combine and taste to adjust seasoning.
Fill each of the tomatoes with the Cauliflower "Rice" mixture. Use your hands to really compact the mix as tightly as you can. Serve and enjoy!
Chef's Tips: These taste delicious served slightly warm or at room temperature. If served too hot, the fresh flavor of the tomatoes gets lost. You can also make these with short grain brown rice or quinoa.
Yield: 8 tomatoes
Serving size: 1/4 of a recipe (about 2 tomatoes).
Calories From Fat (35%) 56.5
% Daily Value
Total Fat 6.74g 10%
Saturated Fat 0.59g 3%
Cholesterol 0mg 0%
Sodium 205.47mg 9%
Potassium 1170.54mg 33%
Total Carbohydrates 23.8g 8%
Fiber 7.12g 28%
Protein 6.65g 13%
Calcium 108.99mg 11%
Iron 72.71mg 404%
Vitamin A 2338.39IU 47%
Vitamin C 6331.18mg 10552%