2 Cups (500 ml) cauliflower florets
2 Tbsp (25 ml) milk
½ cup (125ml) old cheddar cheese, shredded
Pinch ground nutmeg
1,2 tsp (2ml) salt
¼ tsp (1ml) pepper
3 medium field tomatoes halved crosswise
2 Tbsp butter (25 ml) butter
2 Tbsp (25 ml) Dijon mustard
1 cup (250ml) fresh bread crumbs
2 Tbsp (25 ml) fresh basil or parsley chopped
Steam cauliflower until very tender, about 10 minutes. Place in processor along with milk, blend until pureed. 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 down 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* oven until heated through and golden, about 30 minutes.
Serves 6