Cauliflower Stuffed Tomatoes
A summer delight! Perfect for the main entree or a side dish. A great way to substitute cauliflower for rice or pasta and lower the carbs.
Recipe Prep 30 min. Serves 6 - 8
12 medium organic tomatoes
24 oz. organic cauliflower - riced
1 1/3 cups organic Asiago, Parmesan or Romano cheese
12 organic green onions
1 1/4 cups organic cilantro - finely minced
1/4 cup organic extra virgin coconut oil
1 1/2 tsp. organic smoked paprika
1 tsp. organic garlic powder
1 tsp. organic ground coriander
1/2 tsp. organic lemon pepper
1/2 tsp. Himalayan salt
1/2 tsp. organic ground cumin
Use a sharp paring knife to take the core out of the top of the tomatoes.
Then proceed to take the inner membrames out and put into a bowl.
Slice a small part off the bottoms, so they sit properly on a plate.
In a skillet heat the cauliflower up in the coconut oil and then add in
the paprika, garlic, coriander, lemon pepper, salt, and cumin.
Using a slotted spoon, pull the membranes out of the bowl, leaving behind
the juice, chop up if necessary, and add the membranes to the cauliflower.
Stir in most of the cheese - leaving a little to the side for putting on the
tops when serving. Finally, add in green onions and most of the
cilantro - again, leaving some to sprinkle on the tops when serving.
Fill the tomato shells and sprinkle with the rest of the cheese and
cilantro. Serve warm. Enjoy!
