Greek Stuffed Heirloom Brandywine Tomatoes with Cauliflower ‘Rice’
Big Brandywine tomatoes are stuffed with a Greek Cauliflower Rice for this summer-inspired recipe. These juicy heirloom tomatoes make a satisfying whole foods, plant-based vegan dinner. A vegan's delight!
8medium Sudduth Strain Brandywine tomatoesor similar large tomatoes, like Beefsteak
1/4cuppine nuts
1small oniondiced
1teaspoondried oregano
3cupsfrozen cauliflower riceor grated fresh from 1 head cauliflower
2tablespoonsdried currants
2clovesgarlicminced
1bunch parsleychopped
1/4tspsalt
1/8tspblack pepper
Instructions
Preheat your oven to 350 F
To prepare the Brandywine 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: In a wide, dry saute pan, toast the pine nuts over medium-low heat until golden brown, 3-5 minutes. Remove from the heat and place in a large mixing bowl.
Add the diced onion and oregano to the pan. Sweat over medium heat until starting to turn golden around the edges, 5-7 minutes. Roughly chop the scooped-out tomato pulp. Add it to the pan with the onion. Add the cauliflower rice, garlic, and currants to the pan. Cook until the garlic is aromatic, 2-3 minutes. Remove the mixture from the pan and transfer to the bowl with the pine nuts. Add the chopped parsley. Add the salt and pepper, and taste to adjust seasoning.
To Stuff and Bake the Brandywine Tomatoes Stuffed with Greek Cauliflower “Rice”: Fill each of the tomatoes with the cauliflower rice mixture. Use your hands to really compact the mix as tightly as you can.
Place the tomatoes in a baking dish. Cover and bake until hot, 10-15 minutes. Remove the cover.