Serve this delicious combination of flavours as a side dish or with a green salad and crusty bread for a light meal.

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Servings: 6

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Ingredients

  • 2 cups (500 mL) Ontario Cauliflower florets
  • 2 tbsp (25 mL) milk
  • 1/2 cup (125 mL) shredded old Cheddar cheese
  • pinch of ground nutmeg
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3 medium Ontario Field Tomatoes, halved crosswise
  • 2 tbsp (25 mL) butter
  • 2 tsp (10 mL) Dijon mustard
  • 1 cup fresh bread crumbs
  • 2 tbsp (25 mL) chopped fresh basil or parsley

Instructions

Steam cauliflower until very tender, about 10 minutes, or microwave on High for 3 to 3-1/2 minutes. Place in processor along with milk; blend until puréed. Stir in cheese, nutmeg, salt and pepper.

Scoop out tomato halves and discard pulp. Place tomatoes, cut side down, on paper towel and drain well. Arrange tomatoes, cut side up, in small baking dish. Fill with cauliflower mixture.

In small skillet, melt butter over medium heat; mix in mustard. Add bread crumbs and toss to coat well. Stir in basil. Top stuffed tomatoes with crumb mixture, pressing down gently. Bake in 350°F (180°C) oven until heated through and golden, about 30 minutes.

Nutritional information

  • 7 g protein
  • 8 g fat
  • 20 g carbohydrates
  • 180 calories