Preheat oven 350F. 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 add pulp to cauliflower mixture. 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, mis in mustard. Add bread crumbs and toss to coat well. Stir in basil. Top stuffed tomatoes with crumb mixture, pressing down gently. Bake until heated through and golden, about 30 minutes.
Originally Submitted
1/9/2012
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