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Stuffed Tomatoes with a Cauliflower Puree and Bacon

Stuffed Tomatoes with a Cauliflower Puree and Bacon


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This stuffed tomato appetizer is going to give your guests bedroom eyes.MORE+LESS-

Updated September 3, 2014

6

large cauliflower florets

1

sprig oregano, leaves removed

1

sprig thyme, leaves removed

1

tablespoon chopped chives, for garnish

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  • 1

    Take a paring knife and slice off the top of each tomato. Scoop out the flesh with a small spoon or melon baller.

  • 2

    Steam the cauliflower florets in a small colander over a small saucepan filled with an inch of water for 5 minutes, or until soft.

  • 3

    Place the florets in a food processor, along with the oregano, thyme, garlic salt and butter. Puree until smooth.

  • 4

    Cook your bacon in a skillet until the fat has rendered. Remove from pan and place on some paper towels to drain. Then coarsely chop bacon until you get bacon bits.

  • 5

    Spoon the cauliflower mixture into each tomato. Arrange on a pan and throw it under the broiler for about 5 minutes, until the tomatoes have softened just a tad.

  • 6

    Sprinkle with bacon bits and chives. Serve immediately.

No nutrition information available for this recipe

More About This Recipe

  • Well, we've officially reached that point in the year where most females are hit with a lovely little condition called "bikini bod syndrome, uuuuuugh."

    It's a stifling pain in the booty if you ask me. Not only are we in charge of picking out THAH MOST PERFECT OMG bathing suit for the upcoming beach vacation and pool party season, we have to reduce our loose caboose so that it can seduce the wild goose.

    Wait, what?

    (She's trying to explain to you that it's time to work out a whole whole whole lot so that you look too hot to trot in your new suit. And she thinks rhyming is fun.)

    So how 'bout we talk about an insanely delicious stuffed tomato snack or appie that won't leave you in the fetal position in your bathtub sobbing into the new Victoria's Secret catalog because guilt is bubbling out of your pores.

    These little puppies are stuffed with an herbed cauliflower puree and dotted with bacon bits and chives. And I'll tell you, the Tbs. of butter I used was actually a buttery spread made out of olive oil. And then I ate all 10 because I was alone and feeling a little emotional after flipping through the dang Victoria's Secret catalog. What?

    Okay this is so simple. We have tomatoes, cauliflower, bacon, and some herbies.

    Take your 'maters and slice the tops off.

    And then scoop out the flesh with a spoon or a melon baller. I'm still unsettled about the word "flesh."

    In the meantime, steam your cauliflower in a little colander over a little saucepan with the little water in it. Little, little, little.

    Then toss it into a food processor with the oregano, thyme, butter and a pinch of garlic salt.

    All blitzed up!

    Get your bacon all rendered and chopped. Taste one just to make sure everything went okay in the sizzling process. Good, good.

    And check it out! Little stuffed tomatoes adorned with bacon bits and chives.

    Serve these at your next party or just make some for an anytime snack. Or an all the time snack.

    Yes, let's just go with all the time.

    More Stuffed Snacks and Appies!

    Fresh Mozzarella in Tomato Cups
    Advocado-Stuffed Cherry Tomatoes
    Cucumber-Dill Stuffed Cherry Tomatoes
    Bacon-Cheddar Stuffed Cherry Tomatoes
    Salmon-Stuffed Cherry Tomatoes
    Stuffed Cucumber Snacks
    Pea Pod Roll-Ups

    *Bev wants you to know she only cried for about 5 minutes after viewing the catalog. Well, 5 minutes plus 55 more. For more musings visit her blog Bev Cooks and her Tablespoon profile.


Stuffed Tomatoes with a Cauliflower Puree and Bacon - Recipes


My husband recently met with a nutritionist to discuss a wide range of challenges he’s been having with regard to nutrition – everything from sleep issues, to acid levels, all the way to actual nutrient intake. When we started our Paleo journey, it was clear that we were severely nutrient deficient in a number of areas, but we’ve made a great deal of improvement in the last year. That improvement has given us the opportunity to look even closer at the way our bodies process the foods we eat and what we can do differently to lead happier, healthier lives.

Victoria Ritchie, NTP, had some great insights for him, including discussing his acidity level and need to increase potassium and salt in his diet. One of the best ways to do this was through avocados. He was stoked to hear that, considering it may be his all-time favorite food.

We are always trying to find ways to eat more avocados, or even better, guacamole. These little stuffed tomatoes can really be filled with anything – I just love a reason to eat more guac. It’s best to try these during tomato season (that would be in the summer for most people), but cherry tomatoes are available in supermarkets year-round. Just be aware that they’ve probably been in cold storage and won’t be as delicious as their sunshine-filled friends in July.


It’s pretty easy to core the tomatoes, just make sure you have a sharp paring knife. Also, to ensure they don’t roll around on your serving plate, slice a small flat spot on the bottom of each to give the tomato a solid foundation on which to sit.

Yield: about 30 half-tomatoes
Ingredients:
1 pint container cherry tomatoes, ripe
1/2 cup Paleo guacamole
1 slice cooked bacon, crispy

Method:
1. Slice each tomato in half around its equator (the fattest part). Slice off a small amount on what will be the bottom side of each half, allowing it to sit flatly on a plate without rolling around.
2. Remove the seeds and extra flesh from the middle of each tomato half, discarding what you remove.
3. Fill each tomato half with about a teaspoon of guacamole. Depending on the size of your tomatoes, the amount will vary.
4. Break up the crispy, cooked bacon into small pieces to use for garnish. Top each mound of guacamole with a piece of bacon.
5. Store under refrigeration and serve immediately. The guacamole will start to brown after a couple of hours of exposure to oxygen.


Regions of Italy and their recipes

The richness of Italian cuisine lies in its diversity. Regional foods and cooking styles vary widely across Italy. Local cooking preferences and customs are shaped by geographic, historical, and climactic differences: some regions are landlocked and mountainous, others hug the sea and are hilly some regions have absorbed Arab or Greek influences, others have been marked by the French or Austrians some regions live under the dazzling Mediterranean sun most of the year, others have cold winters, snow, fog, and harsh winds. This section explores each of the regions and their culinary traditions.


Stuffed tomatoes

Use as part of a tapas selection or increase this recipe and add to a barbecue meal.

Ingredients

4 large tomatoes
1 eggplant, diced
1 red capsicum, deseeded and sliced
½ cup spicy eggplant pickle [see our recipe]
100g mozzarella, sliced into 4 slices
4 sprigs basil

Method

Preheat oven to 180ºC.
Remove the top of the tomatoes and hollow out. Retain tomato inside to add to eggplant mixture.
Place hollowed out tomatoes in a baking dish and bake in preheated oven for about 20 minutes, or until cooked. Remove from oven.
At the same time, place tomato insides, eggplant, capsicum and pickle in a baking dish and stir to mix. Place in oven and bake for about 20 minutes. Remove from oven.
Place the eggplant pickle mixture in the hollowed out tomatoes, top with a slice of mozzarella, return to the oven and cook until mozzarella has melted.
Serve garnished with basil.


Loaded Cauliflower (low carb, keto)

A couple of weeks ago I brought you lovely people one of my favorite recipes for mashed cauliflower with celery root and talked about how cauliflower is the unsung hero of the low carb world. We use it for almost everything, don’t we?

I know that I’ve personally roasted cauliflower with bacon and green onions as a side and have pureed it to add body to cream of celery soup. I’ve also seasoned it with exotic Indian spices in a wonderful vegetable masala and I’ve added it to hearty beef curry. One of my favorite ways to enjoy cauliflower is as cauliflower fritters that sub for hash browns. Yum!

Even mainstream bloggers have discovered cauliflower and are making great cauliflower pizzas like this one from Kevin at Closet Cooking. And Lisa from Low Carb Yum uses cauliflower in some of her desserts – chocolate pudding anyone?

You can see that cauliflower can be used for almost any dish. But you, my low carb friends, already know this. You’ve been cauliflower ninjas for years!

For me, it’s the more simple recipes that hit home – like this loaded cauliflower mash. It’s the ultimate in comfort food. If you were one who enjoyed ordering loaded potato skins at Friday’s after work or preferred a loaded baked potato with your steak, this recipe will take you back to the days. At least, it did me!

And those who loved twice-baked potatoes need not mourn an old favorite because this healthy low carb cauliflower tastes so good, I could have called it twice baked cauliflower casserole!

The trick to getting a fluffy cauliflower mash:

  1. steam instead of boil.
  2. let it sit uncovered to release some moisture
  3. drain well before putting it in the food processor
  4. add the ingredients that make it taste great – like sour cream, cheddar cheese, chives and bacon.

That’s it. Easy, cheesy and delicious!

My kids couldn’t get enough. These are die hard mashed potato haters! This healthy loaded cauliflower was a hit in their book and a win for me!


Cauliflower Puree (paleo & vegan)

This cauliflower puree recipe is one of my absolute favorite side dishes! It's creamy and delicious just like mashed potatoes. If you season it just right, the flavor is incredible.

This cauliflower puree recipe is one of my absolute favorite side dishes! It&rsquos creamy and delicious just like mashed potatoes. If you season it just right, the flavor is incredible.

I like to make a big cauliflower puree batch on Sundays and keep it in a jar in the fridge so I can easily reheat it for meals during the week. It&rsquos mostly all vegetable so it&rsquos good for you, but it&rsquos so rich that it tastes like it isn&rsquot!

This recipe is made far easier with the use of a hand blender. If you don&rsquot already have one of these I highly suggest getting one! I only bought it to use for pureeing soups, but now I use it all the time for things like pancake batter, paleo oatmeal, frittatas and lots of other stuff.


How do you make Stuffing for Veggies?

So, if there is only one thing on the planet you need as a stuffing for literally ANYTHING &ndash Jeweled Couscous is the answer. Typically from Iranian or Persian cooking, jeweled rice is a staple with the incredibly flavorsome aromas typically found in these types of cuisines. I adapted the recipe from BonAppetit, and used couscous as my starch, rather than rice. (Only because I had couscous on hand&hellip)

Flavors are moulded by using a whole bunch of key ingredients for the jeweled couscous. However, if you find some ingredients out of your reach, you can get away with a cheats version (like mine) for a similar taste and texture explosion. For example, I didn&rsquot have saffron on hand, but used a whole bunch of flavorsome spices in my recipe.


Around the Table: Loving Food in RI & Beyond

So I have tried cauliflower as "mashed potatoes" a few times now and have never been that impressed. I always used a potato masher after they were boiled and the consistency always felt weird. I decided to try it today with my food processor since I had it taken out for a few other recipes I was making( God forbid I take it out for one dish.) Again, as I mentioned yesterday, I am lazy.

I decided to lace these with some goat cheese because it is one of my favorite soft cheeses and it gives such a nice flavor to anything you put it in. I happen to be fond of recipes where you literally boil something, throw it in a food processor with a few other ingredients and Bam- perfect side dish!I served this with my cilantro shrimp, but feel free to substitute it for any mashed potatoes you would serve or if you wanted to just eat it on its own.

  • Salsa & cheddar cheese
  • Brie & sliced pears on top
  • Chopped jalapenos & Cream cheese ( holy crap jalapeno popper!)
  • Mozzarella and tomato sauce on top
  • 1/2 lb cauliflower florets, chopped (2 2/3 cups)
  • 1 garlic clove, smashed
  • 1/3 cup chicken broth ( or use water)
  • 1/2 teaspoon salt
  • 2 tablespoons milk or creme
  • 1 teaspoon plain greek yogurt
  • 2 tablespoons goat cheese ( or more of course)

1. Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes.
2. Purée mixture with milk, goat cheese and yogurt in a food processor until smooth

7 comments:

I seriously love eating cauliflower like this. The addition of goat cheese probably kicks this up even more. Yum!

I now may be slightly obsessed with it. I am going to try different flavor combos. The jalapeno popper is my fav!


Sweet Cauliflower Tomato Soup

If you read the ingredient label of any pre-made pasta sauce you’ll notice sugar is part of the list for this reason.

If you aren’t a fan of the acid in tomatoes especially if they are strained tomatoes or straight from the garden.

Of course, being keto you will want to add 1 teaspoon of monk fruit sweetener or erythritol which are keto-approved.

This will help take the edge off the tangy flavour of the tomatoes just as they do with canned tomato soup.

If you want to keep your soup sugar-free you can eliminate the sugar and see if you like the taste that way.


Around the Table: Loving Food in RI & Beyond

It's recipe swap time! Big thanks to Sarah from A Taste of Home Cooking for hosting the swap! This week's theme is recipes from celebrity chef's recipes. Well, let's just say it was quite easy to compile a list of recipes from celebrity chefs. I have about two million cookbooks from the likes of Mario Batali, Rachael Ray, Bobby Flay and even the Top Chef Cookbook! I always love watching Giada De Laurentiis because she makes cooking look effortless and well she started off on Everyday Italian and I am about as Italian as they come. Part of me is jealous because of how beautiful ( and skinny) she is and she eats so much of her food. Oh well, I won't complain.


I have never stuffed tomatoes myself before so I was pretty excited to try these. Big thanks for Melissa from I was born to Cook for the recipe to try. I would imagine this recipe would be divine during the summer when tomatoes are so vibrant and juicy. Gosh I love summer. I have also always heard really good things about Roma tomatoes, but if you can't find them you can use regular tomatoes just make sure you get most of the liquid out before stuffing. Also feel free to stuff these with whatever you like. These other variations literally just came to me in five seconds. You can do this too! Use your imagination!